1. Drain a tub of full cream yoghurt overnight - for example through a coffee filter

2. Dish the thickened yoghurt on to a serving plate. Spoon it thickly, you do not want a smooth surface.

3. Season with a few pinches of salt and fresh herbs of your choice. Thyme goes very well.

4. Add some Sumac spice. Again it is to your taste.

5. Finally - and most importantly - drizzle some Extra Virgin Olive Oil on top.

At Portion 36 we prefer one of our more pungent oils for this dish - Frantoio or Coratina.   This is a perfect dish to serve with a fresh bread, preferably Sour Dough but any bread with a bit coarser texture is a good match.

Linda's Labneh Dip