Ingredient list

Turnip (Brassica napus) is a root vegetable from the brassica family, similar in appearance to kohlrabi or swede. It has light, yellowish or white flesh with a mildly bitter, earthy flavour. It is most commonly boiled, braised, or roasted, making it an excellent addition to soups, stews, and as a side dish in place of potatoes. It can also be eaten raw, grated into salads. For centuries, it was a staple of European diets, especially in leaner times. It is rich in vitamin C, fibre, and minerals. In British cuisine, turnip is a traditional accompaniment to haggis.

Tzatziki is a traditional Greek sauce or dip made from thick strained yoghurt, grated cucumber, garlic, olive oil, and fresh dill or mint. The result is a refreshing, creamy, and mildly tangy condiment with a pronounced garlic flavour. In Greek and broader Mediterranean cuisine, it is served as a side dish with grilled meats, particularly gyros and souvlaki, as a dip with flatbread such as pitta, or as part of a meze spread. It can also be used as a wrap dressing or as a lighter alternative to mayonnaise in salad dressings. Thanks to its yoghurt base, tzatziki is a lighter option compared to cream-based dips.