Method

•  Strained yoghurt - If wanting to make strained yoghurt you will need to start this at least the night before as you want the liquid to drain from the yoghurt
• I line a sieve or colander with muslin or some suitable fine mesh cloth
• Place the yoghurt in this and pull up the sides
• Tie with string and drain for at least 12 hours or longer if possible
• When ready to use remove the string and cloth and turn carefully onto a plate
• The yoghurt will be creamy and thick
• This can be used for sweet and savoury dishes
• Pears Place the cardamom, saffron, ginger, sugar and water into a suitable size pot (medium to large)
• Add the orange zest and bring to the boil, reduce the temperature to a gentle simmer
• Peel the pears, remove the core and cut into either halves or quarters
• Place into the poaching liquid, cover the surface of the liquid with a round of greaseproof paper (cartouche) as this will assist in keeping the pears submerged for even cooking
• Poach very gently until tender (12-20 minutes)
• Remove from the heat and cool in the liquid
• Serve in bowl with a little of the cardamom syrup and a generous spoonful of the strained yoghurt