Ingredients

500g plain yoghurt
1 cup dill, chopped
1⁄2 cup currants
1⁄2 cup rice wine or cider vinegar
1 potato
1 litre sunflower oil
1 tablespoon salt
2 leeks
The thought behind this was a sour-cream-and-chives-type vibe. I hope that is what you get – smoky, succulent leeks, crispy little chippies and wee pops of sweet and sour with the currants.

Instructions

1.Put the yoghurt in a tea-towel or muslin and hang over a bowl to allow the whey to drip out.
2.You can do this overnight or for as little as an hour, depending on how thick you want your labneh.
3.Once the desired texture is achieved, mix the dill through.
4.Cover the currants with the vinegar and leave to soak while preparing the other components.
5.Slice the potato into 2mm thick rounds – a mandolin is the best tool for this – putting the slices straight into cold water.
6.Replace the water once they’re all sliced, add salt and soak for about 30 minutes.
7.Drain and place on a tea-towel to remove excess water. Heat the oil to 1800C in a pot, then fry the slices in batches, removing as soon as they begin to brown.
8.Put into a bowl and season with salt.
9.The chips will keep in an airtight container for a few days.
10.Preheat the oven to 1800C.
11.Trim the tops off the leeks and put them in a baking dish with about two cups of water (or I used the whey from the yoghurt as the braising liquid).
12.Cover the dish and bake for 20 minutes.
13.The purpose is to just soften the leeks through, not to cook them so they’re falling apart.
14.Once the leeks are cooked and cooled (this can be done days in advance as they’ll keep in the fridge) finish them by charring over coals or on the barbecue.
15.You can go further than you think with the charring as the sweetness of the leeks really stands up to the bitterness of the charred outer layer.
16.Spread the labneh on a dish, top with the leeks and scatter over the currants.

Recipes, food styling & photography Will Bowman

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