Firstly cut the cucumber in half and remove the seeds. A cucumber is around 90% water and most of this is held in the centre.

Next grate the cucumber on a normal sized grater, the same as you would use for cheese, and then place the grated cucumber in a sieve, add  a pinch of Maldons sea salt and then place on a bowl or jug to strain the excess water. The straining will take a couple of hours but strain over night if you have the time.

Now crush the garlic in a pestle and mortar and add a good glug of extra virgin olive oil.

Spoon the yogurt into a large bowl and add the garlic and oil and stir well.

Finely chop the mint and the dill and add this and juice of one lemon to the yogurt and garlic mix and stir well.

When the cucumber is strained remove and lay on some kitchen paper and pat as dry as possible. Then add this to the yogurt and add a good pinch is salt and pepper and stir well.

Add to a serving bowl and dip toasted pitta bread for a wonderful snack.