Whizz everything except the Velvet Cloud sheep’s milk yogurt to a smooth yet rustic consistency. Put the mixture into a mound on a pretty plate and use a spoon to make a small well in the centre.

Pour the sheep’s milk yogurt in here like a little lake of deliciousness in the middle and drizzle with a peppery extra virgin olive oil.

Garnish with tangy leaves – mustard greens or rocket would do nicely.