Method

• To make the crumbs preheat the oven to 180C
• Spread the torn bread crumbs over the base of a roasting dish in a single layer then dot with the butter
• Bake the crumbs until they are deep golden in colour and crisp (20 minutes)
• Remove from the oven and spread over a large baking tray lined with baking paper
• Place the sugar and 1/4 cup water in a small saucepan and slowly bring to a simmer
• Cook over medium heat for 7-8 minutes (do not stir) or until you get a rich, caramel colour
• Carefully pour over the crumbs, using a fork toss the crumbs over in the toffee to coat well
• Sprinkle with a little ginger powder and cool
• When cool, separate, they can be stored in an airtight container for up to a week
• Prepare the strawberries by removing the hull – green top and cut into large chunks
• Drizzle over the honey and balsamic vinegar
• Stir to coat and let sit for a few minutes
• To Serve: Use four 250ml glasses or dishes
• Using half the mixture first evenly divide between the glasses, spoon a generous amount of yoghurt on top and repeat process with remaining strawberries and any juice, finishing with yoghurt
• Sprinkle over the toffee crumbs and serve immediately