Tzatziki
INGREDIENTS
1 small telegraph cucumber, lightly peeled
11⁄2 cups plain, unsweetened Greek yoghurt
Juice of a large lemon
1 clove garlic, crushed
METHOD
Cut the cucumber in half lengthways and using a teaspoon, remove the seeds. Grate the cucumber and place in a colander. Sprinkle with salt and leave for 1⁄2 hour. Squeeze to remove excess liquid. Combine the cucumber with the other ingredients and season to taste.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.