Put 40 ml ( fl oz) water in a saucepan and add the sugar. Heat to 160°C (320°F), without stirring, until the sugar starts to caramelise. Take the caramel off the heat, stir in the macadamia nuts then quickly pour onto a paper-lined tray.

Leave until cold and then break up and crush in a food processor and pulse to a powder. Add the maltodextrin, yoghurt powder and salt. Store in an airtight container for up to 2 weeks.

Also on the Plate

Dried milk skin about 10 g (¼ oz)

Plants to Finish

Lavender flowers