Try this cucumber, herb and garlic dip as a side dish or as part of a mezze-style meal.
Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt.
Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.