LABNEH WITH TOASTED NUTS AND HONEY

Prep time: 5 minutes, plus overnight straining Cook time: 5 minutes

Serves 4

Labneh is basically strained Greek yoghurt that ends up, depending how long you leave it, like a soft cheese. It can be sweet or savoury and is cheap to make.

In Mediterranean countries it often appears in some form on the breakfast table along with local preserves, regional flatbreads and meats. I love this style of breakfast and the generosity of the spread, and this recipe is a good opportunity to use up any half full packets of nuts left over from Christmas.

This would also be delightful with pancakes.

INGREDIENTS

– 500g Greek yoghurt – 100g mixed nuts – 130-150g clear honey

METHOD

Put the yoghurt in a fine sieve, or a small colander lined with a clean J-cloth or muslin, set over a bowl. Leave in the fridge overnight to strain.

To serve, lightly toast the nuts under the grill or in a pan on the hob, then transfer to a bowl and mix in the honey. Spoon the labneh on to serving plates and spoon the nuts and honey over it.

BLACK PUDDING WITH BUTTERY SQUID AND A FRIED EGG

Prep time: 15 minutes Cook time: 15 minutes

Serves 4

A bold brunch dish. Peter Gott at Sillfield Farm in Cumbria has been making me a bespoke European-style black pudding for 20 or so years. It’s soft and meaty and has a good hint of background spice (not often found in British black pudding) and it’s my choice for a dish like this. Squid and cuttlefish are a great match for black pudding, and I’m adding an egg for extra interest.

INGREDIENTS

– 1 medium squid

(250-300g), cleaned

– 3 tbsp rapeseed oil or vegetable oil, for frying

– 4 x 1cm thick slices of black pudding, weighing about 120g each

– 2 knobs of butter

– 1 tbsp chopped parsley –4eggs

METHOD

Pull the tentacles out of the body of the squid and use a knife to remove them above the head (discard the innards). Slice apart each tentacles with a knife and cut the body and wings into rough 2cm squares.

Heat 1 tablespoon of the oil in a frying pan and cook the black pudding slices for a couple of minutes on each side.

Meanwhile, heat another tablespoon of oil in a separate frying pan. Season the squid and cook on a high heat for a minute, stirring as it’s cooking, then add the butter and parsley. Stir well and transfer to a dish to keep warm.

Clean the squid pan with kitchen paper. Add the remaining oil and lightly fry the eggs, seasoning them a little as they are cooking.

To serve, transfer the black pudding to warmed serving plates, place an egg on top and scatter the squid pieces and butter over them.