Berry platter with sheep’s labneh and orange oil

900g sheep’s yoghurt, or cow’s yoghurt as an alternative

tsp salt

100ml good-quality olive oil

10g lemon thyme sprigs, plus a few extra picked thyme leaves to serve 1 orange: finely shave the skin to get 6 strips

200g blackberries

250g raspberries

300g strawberries, hulled and halved lengthways (or quartered if

they’re larger)

50g caster sugar

1 lime: finely grate the zest to get 1 tsp, then juice to get 1 tbsp 200g blueberries

150g cherries, pitted

Put the yoghurt and salt into amedium bowl and mix well to combine. Line a colander with a piece of muslin large enough to hang over the sides and place the colander over a bowl. Transfer the yoghurt to the muslin and fold over the sides to completely encase the yoghurt. Place a heavy weight over the muslin (a few tins or jars will do), and transfer to the fridge to drain for at least 24 hours (and up to 48).

Meanwhile, put the oil into a small saucepan, for which you have a lid, on amedium heat. Heat gently for about 7 minutes, or until tiny air bubbles form. Remove from the heat, add the thyme and orange strips, then cover with a lid and leave to infuse, ideally overnight, though half an hour will also do the job.

The next day, put 50g of blackberries, 100g of raspberries and 100g of strawberries into the small bowl of a food processor along with the sugar and lime juice and blitz until completely smooth. Put all the remaining berries and the cherries into a large bowl along with the blitzed fruit and gently combine. You can serve it straight away or leave it in the fridge for a few hours, bringing it back to room temperature before serving.

Spread the labneh out on a large platter. Spoon over the berries, then sprinkle with the lime zest. Drizzle with 2 tablespoons of the infused oil, along with a couple of the orange strips and the extra picked thyme leaves.