Prepare the Cucumber: Start by washing and drying your cucumber. There's no need to peel it if you're using an English cucumber, as the skin adds colour and texture. Grate the cucumber using the large holes of a box grater.

Salt and Strain the Cucumber: Place the grated cucumber in a fine-mesh sieve set over a bowl. Sprinkle with 1/2 teaspoon of salt and toss to combine. Let it sit for 15-20 minutes. The salt will draw out a surprising amount of excess water.

Squeeze it Dry: This is the most crucial step! After it has rested, press the grated cucumber firmly against the sieve with the back of a spoon to squeeze out as much liquid as possible. For an even better result, I like to tip the grated cucumber into a clean tea towel or muslin cloth and wring it out forcefully over the sink until it's very dry. You should be left with a compact ball of cucumber.

Combine the Wet Ingredients: In a medium-sized bowl, add the Greek yoghurt, minced garlic, extra virgin olive oil, and fresh lemon juice. Stir everything together until smooth and well combined.

Add the Herbs and Cucumber: Add the thoroughly squeezed cucumber, finely chopped dill, and mint to the yoghurt mixture. Season with the remaining 1/2 teaspoon of salt and the freshly ground black pepper.

Mix and Taste: Gently fold everything together until the cucumber and herbs are evenly distributed. Give it a taste and adjust the seasoning if necessary. You might want a little more salt, a squeeze more lemon, or another twist of pepper. What works best for me is tasting it at this stage and then again after it has rested.

Chill and Rest: Cover the bowl and place the tzatziki in the refrigerator for at least 1 hour. This resting period is vital. It allows the garlic to mellow and the flavours to meld together harmoniously. The sauce will also thicken slightly as it chills.

Serve: Once rested, give the tzatziki a final stir. You can serve it straight from the bowl or transfer it to a serving dish. A final drizzle of good-quality olive oil and a sprinkle of fresh dill on top makes for a lovely presentation.