Cod with Chard and Charred Sweetcorn - Chef Recipe by Jack Stein
"The cod is sweet and flaky, the chard is earthy and the sweetcorn dressing has lots of savoury n...
2 slices walnut bread
2 figs, sliced
1 punnet strawberries, hulled and sliced
1 Tbs walnuts, toasted
Icing sugar, to dust
Honey, to serve
Honeycomb, to serve
500 g natural yoghurt
1 1/2 Tbs natural honey (we use our own rooftop honey)
1/2 Tbs ground cinnamon
Mix ingredients together and then hang in a muslin bag overnight in the refrigerator for at least 12 hours.
Remove and drain any excess liquid. Set aside the thickened labna for use.
Toast a few slices of walnut bread and grill 2 cut figs.
Arrange on a plate the toast, figs, hulled and cut strawberries, and 2 quenelles of labna.
Then garnish with toasted walnuts, a little icing sugar dusting and a drizzle of honey and honeycomb if you can get it. Serve.
Chef's Tip: This recipe also works well with fruit bread or brioche.
Recipe provided by The Gunshop Cafe