Add a pinch of salt to 400g thick natural yogurt. Put a sieve over a deep bowl and line it with a piece of muslin and spoon in the yogurt.
Place in the refrigerator to strain for 4 hours. This produces labneh, a popular Middle Eastern ingredient. While this is straining,
hull 400g strawberries and quarter them, mix with 2 tsp caster sugar and 2 tsp rosewater and leave to macerate. After 4 hours, turn the labneh
out into a clean bowl and gently mix in 3 Tbs runny honey. Purée a ¼ of the strawberries in a blender and fold into the labneh to make
rippled yogurt. Spoon into glass bowls, top with the rest of the strawberries and serve with pistachio and coriander seed biscuits
(see preceding recipe).