• 400 g (14 oz) sheep’s milk yoghurt
• 10 g (¼ oz) fennel pollen
• 4 cloves pickled garlic, finely chopped
• Hay ash, for dusting

Spoon the yoghurt into a large square of muslin (cheesecloth). Tie up the ends and hang overnight over a bowl to catch the whey. Keep the whey to make the brined fish roe, right. Gently mix the yoghurt with the fennel pollen and garlic. Dust with hay ash just before serving.