How to make Conor Curran's favourite tzatziki recipes
Connor Curran demonstrates two variations of tzatziki from his debut cookbook, featuring a classic recipe learned from his yiayia (grandmother) and a modern beetroot version. The key technique involves draining grated cucumber and yoghurt overnight in coffee filters to achieve a thick, creamy consistency, then mixing with dill, garlic, lemon zest and olive oil. The beetroot variation adds a colourful twist with mint, capers and pickled chilli.
See omnystudio.com/listener for privacy information.
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.