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Recipe – Tzatziki

We had plans to go out for dinner and catch a film at the cinema last night but felt it was too lovely an evening to spend indoors. Instead, we both headed home then straight out into the garden.

I stopped off on the way home to grab some ingredients for a barbecue but my plans for homemade lamb, feta and cumin burgers with a Greek salad were put on hold when I saw the supermarket shelves…no burgers, lamb mince, salad or burger buns!!!

Now I know we are often mocked for how quickly we get our flip flops and Pimms out at the first sign of sun, but I would argue we are simply making the most of the little sunshine we have at this time of year. So with this attitude, I didn’t let the supermarket shortages put me off but instead made a few menu tweaks and put my foot down to get home while it was still glorious!

In my haste to pay and be on my way, I was sucked into a last minute purchase at the tills, although I’m not regretting it the way I usually do with split-decision buys and I think it looks rather lovely in the doorway to welcome people inside!

We haven’t got around to buying a proper barbecue yet so we made do with a nifty little disposable version…not perfect but it got the job done!

We bought some beef koftas from the butchers and served them with crusty bread, tzatziki (my recipe for this is below) and a simple salad of gem lettuce, tomato and cucumber dressed with salt, pepper, olive oil and lemon juice.

I have a cupboard full of different herbs, spices, oils and dressings but sometimes it is nice to just keep things simple and fresh.

There is something quite special about the first BBQ of the summer; a taster of what is to come over the next few months.

Today’s recipe is one of my summer staples and reminds me of sitting in the sun. It is perfect as a burger topping or a dip for a big bowl of chips, crisps or crudités.

I haven’t put any measurements in this recipe as I make it slightly differently each time and I think that you just need to keep tasting it and adding more or less of what flavours you like – I like my tzatziki really garlicky but if you are making this for a romantic evening then by all means tone it down a bit!


Natural yogurt

Cucumber, diced

Lemon juice, just a squeeze

Garlic, minced

Fresh mint, finely chopped


Olive oil

How to make it

  • Simply combine the yogurt, cucumber, fresh lemon juice, garlic, mint and salt
  • Mix well and keep tasting it to ensure your flavours are nicely balanced
  • To serve, drizzle with olive oil and add a sprig of mint for decoration

How D’Ya Like Your Eggs In The Morning?

It is our eight year anniversary today. If this was a wedding anniversary then it would be our ‘Bronze’ but seeing as we aren’t in any need of any bronze-based products (and I also have no idea what I would actually want that is made from bronze!), I settled for flowers and Cath Kidston, and Ian asked for a lovely breakfast in bed (easily pleased!)

I have always been on Carrie’s side, rather than Charlotte’s, in the great Sex and The City debate over carnations. I love them and they are what I ask for every year!

My other presents are for the garden, so I will carefully pack them away until we have our country cottage and I can start planning, digging and planting…very excited by the idea of it!

Tonight, we are off for what will no doubt be a delicious 6 course taster menu by a new Michelin trained chef, Gordon Jones, but until then my twist on eggs and bacon will keep us full up.

For want of a better phrase, I don’t want to teach people to suck eggs, so I’m not going to write a step-by-step guide on how to make scrambled eggs, but just let you know the ingredients I used this morning to make this Greek-inspired brunch (I think we slept in too late to call it ‘breakfast’!)

  • Begin by chopping up and frying a few rashers of bacon in a frying pan and then set to one side once crispy
  • Make enough scrambled eggs for 2 people using your normal recipe and method (for me, 3 eggs, a dash of milk, salt and pepper whisked together then stirred in a saucepan)
  • Just before the eggs are done, add the cooked bacon pieces, some chopped tomatoes, a handful of fresh coriander and a pinch of dried chilli flakes
  • Finish cooking the eggs and then serve with toasted pitta breads and a spoonful of fresh tzatziki…delicious!