Nigel Slater’s recipe for labne, grilled plums, poppy seed crumble

A deliciously seedy plum crumble served with strained yoghurt

Drape a piece of muslin or a new, slightly dampened, J cloth over a fine sieve or colander balanced over a bowl.

Put in 400g of thick yoghurt, fold the edges of the muslin or cloth back over the yoghurt and set aside in the fridge for a good hour, overnight if you can.

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