Mix things up with fresh, organic Greek yoghurt this month

From a creamy mayonnaise substitute in potato salad, to unexpected recipes, including biscuits, enchiladas, and casseroles, Greek yoghurt is a versatile and handy ingredient to have in the fridge.

Courgette and tahini dip

Yoghurt dips where you don't really need a recipe are the best kind of yoghurt dips. Especially when they taste good too. Making plain Greek yogurt not-so-plain is easy and he options are endless. The easiest one is to hit Greek yoghurt with a generous amount of the chopped herb of your choice — we love dill —freshly ground black pepper, grated garlic, a squeeze of lemon juice, flaky sea salt, and a glug of olive oil. Once you’ve mixed the first six ingredients together, finish with a pour of extra virgin olive oil, so the valleys are filled.

Another one to try is this courgette and tahini dip, a thick, moreish dip of roasted courgettes and Greek yoghurt, great served with crudités or flatbread as part of a Lebanese meze spread. Just roast two large courgettes for 20 minutes, then blitz in a blender along with a small garlic clove, a tablespoon of tahini, tablespoon of lemon juice, handful of mint leaves and a teaspoon of olive oil. Drizzle with olive oil and scatter over a bit of the fresh mint to serve.

Fruit fool

The best bit about the dessert options is you can be as creative as you please. You'll need just four ingredients to make a mango and passionfruit dessert fool, offering a no-fuss finish to your meal or dinner party. It’s all about buying good Greek yoghurt when it comes to desserts—full-fat is non-negotiable here—and then finding a flavour combination you like, whether you’re looking for something sweet or tangy.

Peel two large, ripe mangoes using a vegetable peeler. Slice the cheeks off one and cut into small cubes. Set aside. Cut the flesh from the remaining mango and stone, then purée flesh in a liquidiser. Squeeze out the seeds from two passion fruit halves and mix with the mango purée. Add a squeeze of lime juice to taste. Next, gently fold 200g of Greek yoghurt and half the diced mango through the fruity purée. Divide between four glasses and top with the remaining diced mango. Cover and chill for 30 mins before eating. Scoop the seeds from the remaining passion fruit over the top of the fools to serve.

Nutty chicken curry

While Greek yoghurt is a great mayonnaise substitute, in things like deviled eggs and potato salad, it can also make a healthier choice in casseroles and curries, when you would prefer to ditch heavy creams. Most curry recipes will lend themselves to a large dollop of fresh Greek Yoghurt to bring some extra thickness to the dish. Try this nutty chicken curry with a generous serving added right at the end.

Finely slice a quarter of a large red chilli and put in a food processor with a thumb-size piece of ginger, a garlic clove, small bunch of coriander stalks and leaves, and whizz to a rough paste. Add a splash of water if needed. Heat a tablespoon of oil in a frying pan, then quickly brown four chicken breasts (cut into cubes) for 60 seconds. Stir in the paste for another minute, then add five tablespoons of peanut butter, 150ml of chicken stock and 200g of Greek yoghurt. When the sauce is gently bubbling, cook for 10 minutess until the chicken is just cooked through and the sauce thickened. Eat with rice or mashed sweet potato.