200g butter
200g bush honey
200g golden syrup
80g hazelnut meal (we used Uncle Joe’s brand)
30g plain flour
zest and juice of 3 medium-sized lemons
100g sourdough crumbs
4 free-range eggs
80ml cream
fresh berries or stone-fruit wedges
wood sorrel, lemon balm or anise hyssop
mallow flowers or edible flowers
400g plain Greek yoghurt
1 teaspoon vanilla paste
zest of 1 lemon
zest of 1 lime
100g milk powder
70g butter
10g Marlborough sea salt


1.Heat the oven to 150°C fan bake.
2.Place the butter into a pot over a medium heat and cook while whisking until it turns lightly golden brown.
3.Remove from the heat and carefully whisk in the honey and golden syrup.
4.Mix the remaining tart ingredients in a large bowl and add the slightly cooled butter, honey and golden syrup mix. Mix well.
5.Pour the mixture into a lined cake tin (approximately 22cm x 22cm).
6.Bake for 30 minutes or until it is firm.
7.Allow to set overnight in the fridge.
8.To serve, place a piece of the honey slice into a dessert bowl.
9.Top with your choice of fruits, flowers and herbs.
10.Spoon some of the milk crumb next to the slice and a spoon of the labne on top of the milk crumbs.
12.Line a colander with muslin cloth (or a clean Chux cloth) and place the colander into a bowl to catch the liquid.
13.Put the yoghurt into the colander, cover with the muslin and place in the fridge overnight.
14.The following day, remove from the muslin, place in a bowl, whisk in the vanilla, lemon zest and lime zest.
15.Store in an airtight container until required.
17.Heat the oven to 150°C fan bake.
18.Blitz all ingredients until they become the texture of sand.
19.Spread evenly across a lined baking tray, bake for 10 minutes, stir then bake for another 5 minutes. Remove from the oven and allow to cool.
20.Break up the crumble evenly.

Recipes & food styling Bradley Hornby / Photography Richard Briggs

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