Seeded Spelt Crackers, Labneh, Confit Garlic & Lemon

The night before you intend to serve, make the labneh. Place the yogurt in a thin muslin or preserving/nut milk bag. You could also use a thin cotton tea towel. Wrap it tightly and leave it hanging over a bowl for the liquid to drain. You will be left with a thick creamy labneh. Once the liquid has drained, transfer the labneh to a bowl and season with sea salt.

For the crackers, preheat the oven to 200°C/180°C Fan/Gas Mark 6. Place dry ingredients in a food processor and pulse briefly to combine. Add the olive oil and water and pulse just until the mixture comes together to form a wet dough.

Flour a large piece of baking parchment (or silicone baking mat) and roll the pastry to about a £1 coin thickness directly onto the parchment or silicone mat. This makes it easier to lift onto the baking tray. Roll out onto floured surface (ideally onto a silicone baking mat).

Paint with olive oil and prick all over with a fork, then sprinkle generously with salt.

Bake for about 30-40 minutes until crisp. Allow to cool and snap into large rough crackers.

As the crackers bake, make the confit garlic and lemon. Peel the garlic cloves and place into a small saucepan. Using a sharp knife, cut away the rind of the lemon ensuring you cut both the zest and the pith. Slice the lemon rind into roughly 2cm julienne strips. Add to the saucepan along with the rosemary.

Add enough olive oil the saucepan to cover all of the garlic. Place on a very low heat and allow it to cook slowly for 34-40 minutes until the garlic is soft and jammy and the lemon has slightly curled.

To serve, spread the labneh onto a serving plate, spoon over the garlic and lemon and drizzle over some of the infused oil. Season with sea salt and serve alongside the crackers.