Why it’s time to rethink dairy

V IS FOR VEGETARIAN

PHOTOGRAPHS CON POULOS FOOD STYLING SUSIE THEODOROU

For over 40 years the official guidance for losing weight and staying healthy has revolved around reducing fat and calories. As a result we’ve often avoided dairy, fearful of what it might do to our cholesterol levels and waistlines. Yet dairy fat is nothing to be afraid of. There’s evidence that questions the advice to reduce fat intake. These recipes are about relishing dairy while enjoying the benefits it has to offer. ANNIE BELL

Cacik

Cacik makes the perfect side dish

SERVES 6. HANDS-ON TIME 10 MIN

This Turkish cucumber and yogurt salad is similar to Greek tzatziki yet subtly different. It’s flavoured with dill and garlic, and uses grated cucumber rather than diced, which I think is the best part. Dill is quite a pronounced and also acquired taste; you could just as readily use some chives in lieu, and mint is good too. That aside, cacik will happily party with any roast veg salad, pilaf, grill or roast.

MAKE AHEAD

You can make cacik up to 24 hours in advance, but it’s best to stir in the fresh herbs at the last minute. Keep chilled in a sealed container.

ANNIE’S TIP

On the yogurt front, a zero-fat greek or strained yogurt can be too austere.

Choose a full-fat, or half and half, or add a tablespoon of soured cream to enrich a zero-fat yogurt a tad.

• 500g full-fat greek or strained yogurt (see Annie’s tip)