Nigel Slater’s midweek treat: strawberries, labne and almond brittle

Photograph by Jonathan Lovekin

Serves 2. Ready in 1 hour.

In a mixing bowl, stir together 2 tsp of thick balsamic vinegar, 1 tsp of caster sugar and ¼ tsp of vanilla paste. Add a squeeze of lemon juice.

Lightly oil a shallow heatproof baking tin or grill pan ready for the almonds.

Cut in half 250g of small, ripe strawberries and drop them into the mixing bowl, tossing them gently with the balsamic and vanilla dressing. Set aside somewhere cool – the fridge if there is nowhere else – and leave for about 30 minutes.

Place a dry, shallow pan over a moderate heat. Sprinkle 25g of flaked almonds over the pan in a single layer then leave, watching carefully, until they are a pale toasted-golden colour. Move them around the pan as necessary.

When the almonds are ready, scatter 4 tsp of caster sugar over them and leave until the sugar starts to melt and caramelise. I urge you not to get distracted while the sugar turns a deep gold. Transfer to the oiled tin and leave to set to a crisp.

Pick a palmful of the smallest mint leaves you can find and stir them into the bowl of marinating berries.

Divide 250g of labne (or thick yoghurt if you prefer) between 2 shallow serving bowls.

Mound the berries and their marinading juices over the labne, then break the almond brittle into small clusters and scatter over the berries.