Two Greek Dips

For the htipiti: Preheat the oven to 200°C | 400F | gas 6.

Deseed the peppers and cut each ‘cheek’ away from the stem and place in a roasting tin. Drizzle with olive oil and roast in the oven until the skins are blackened and the peppers completely softened – about 30-40 minutes.

Skin the peppers by placing them in a freezer bag for five minutes – this will loosen the skin and you can peel it off. Don't run them under water as you will lose the sweet roasted flavour.

Finely chop the flesh and place in a bowl.

Add the feta, stir well, and then stir in the vinegar, 2 tbsp of extra-virgin olive oil and the thyme leaves.

Mash with a fork to a rough paste – make sure the consistency is not too smooth, but add more oil if it needs loosening. Season and serve.

For the tzatziki: Strain the yoghurt in a sieve for 30 minutes.

Cut the cucumber in half lengthways and scrape out the seeds with a teaspoon.

Finely chop the flesh and place in a sieve, sprinkled with a teaspoon of salt. Leave to drain for 30 minutes. Tip the yoghurt into a large bowl.

Squeeze out any excess liquid from the cucumber and add to the yoghurt with the garlic.