To make the Labneh:

1. Add the yogurt to the centre of a clean piece of damp muslin cloth, pull the edges of the muslin cloth together and tie with string.
2. Place this into a colander with a bowl underneath and transfer to a fridge to drain.
3. For best results let the yogurt drain for 48hrs before using. This process will separate the curds and the whey of the natural yogurt.

To make the Wild Garlic & Nettle Chermoula:

1. Blanch the nettles in boiling water for 10 seconds, drain and add then to cold water.
2. Dry the nettles and then roughly chop them.
3. Wash and dry the wild garlic, chop them and add them to the bowl with the nettles.
4. Toast the paprika and cumin seeds in a dry frying pan, grind them together and leave them to cool.
5. Add the rest of the chermoula ingredients to the nettles and wild garlic as well as the ground spices. Stir to combine the ingredients.

Plating up!

1. Add the strained yogurt to a large mixing bowl.
2. Add the chermoula and season with ½ a lemon zest, salt and pepper.
3. You can preserve the labneh by balling it up and adding it to a sterilised jar, topped with olive oil. This will keep for up to two week. Alternatively, you can make a labneh bowl topped with extra chermoula, pickled vegetables and roasted nuts.