PEAR FRITTERS, STRAINED YOGHURT AND HONEY

Pears seem to be extra sweet and extra juicy this season. 

Try them served alongside strained yoghurt as it adds a luxurious note to this already divine pudding (it does however work just as beautifully with Greek yoghurt).

SERVES 4

350g Greek yoghurt

Pinch of salt

For the batter 65g plain white flour (or gluten free) 65g cornflour 200ml cold soda water

Sunflower oil, for frying 3 medium firm pears, peeled and cut into wedges (1cm) 4 tsp runny honey

1 lemon, juice

Method I allow a good day in advance to strain yoghurt.  The idea behind this is to remove any excess moisture and to create a thick creamy paste which holds together. Place the yoghurt in a bowl and add a pinch of salt. Stir to combine and place in the center of clean piece of muslin or a suitable cloth which will allow the liquid to filter through, wrap into a ball and secure tightly with string. This now needs to hang – I used a chopstick, which fitted over a deep bowl.

The next day divide the strained yoghurt into four balls (about 50g each).

To make the batter - Put the cornflour and flour in a large bowl. Whisk in the soda water, stirring constantly, until the mix is smooth and runny, then sit the bowl in the fridge and leave for at least 10 minutes.

Pour enough oil into a medium saucepan so that it comes 5cm up the sides, and place over a medium-high heat. To test that the oil is the right temperature, put in a few drops of batter: if they sink to the bottom, then bounce straight back up with large bubbles, it's ready. Dip a couple of pears in the batter and lower carefully into the oil. Fry for two to three minutes, until crisp, remove with a slotted spoon and transfer to a kitchen paper-lined plate. Repeat with the remaining pears. Serve the fritters with the yoghurt balls, a squeeze of lemon, and a drizzle of honey.