Ingredients

Soft yoghurt cheese

• 2 cups low fat unsweetened plain yoghurt
• about 1 metre clean muslin or 2 chux cloths

Cucumber dip

• ½ telegraph cucumber
• 1 teaspoon minced fresh garlic
• 2 tablespoons chopped fresh basil leaves
• 1 recipe soft yoghurt cheese
• salt to season

Sweet currant-spiked aubergine puree

• ¼ cup currants
• 2 tablespoons port
• 1 large aubergine
• 2 teaspoons minced fresh garlic
• ¼ cup virgin olive oil
• 2 tablespoons tahini paste

Semi-dried cherry tomatoes

• 500 grams cherry tomatoes
• 1 tablespoon sugar
• 1 teaspoon each salt and pepper

Method

Soft yoghurt cheese

1. Place the yoghurt into a double layer of muslin or 2 new large Chux cloths. Bring the ends of the muslin together and tie so that the yoghurt hangs in the centre.
2. Hang in a cool place over a bowl or sink for 12 hours until the yoghurt has become thick and the whey has dripped out (you will be surprised how much runs off). Refrigerate in an airtight container and use as required.

Cucumber dip

1. Cut the cucumber in half and scoop out the seeds. Grate the cucumber and squeeze out as much juice as you can.
2. Mix the cucumber, garlic and basil into the soft yoghurt cheese. Season with salt if wished.

Sweet currant-spiked aubergine puree

1. Soak the currants in the port while cooking the aubergine.
2. Grill the aubergine under a hot heat for 3-4 minutes on all sides, then turn the oven to 180ºC and bake the aubergine for about 20 minutes until it is soft and cooked all the way through when pierced with a skewer. Allow to cool.
3. Peel the aubergine and discard the skin. Puree the flesh in a food processor. Add the currants, garlic, oil and tahini. Pulse to mix. Season with salt and pepper. Keep refrigerated in covered container. Serve at room temperature garnished with currants, parsley and virgin olive oil.

Semi-dried cherry tomatoes

1. Halve the tomatoes and toss with the sugar, salt and pepper. Place cut-side up on baking paper-lined trays and cook at 120ºC for 2 hours or until they are semi-dried. Keep in an airtight container in the refrigerator. Use within the week garnished with Parmesan cheese, basil leaves and a drizzle of virgin olive oil, if wished.