Housemade Honey with Cinnamon Labna served on toasted walnut bread - Chef Recipe by Jason Crawford
Housemade Honey with Cinnamon Labna served on toasted walnut bread - Chef Recipe by Jason Crawford

Housemade Honey with Cinnamon Labna served on toasted walnut bread - Chef Recipe by Jason Crawford


Ingredients

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

Labna

500 g natural yoghurt
1 1/2 Tbs natural honey (we use our own rooftop honey)
1/2 Tbs ground cinnamon

Method

Labna

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.

To Serve
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


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