• 450ml full-fat goat’s milk yogurt
  • 125ml red wine vinegar
  • 50g golden caster sugar
  • ½ tsp pink peppercorns
  • 1 tsp caraway seeds
  • 1 bay leaf
  • 1 tbsp runny honey
  • 200g cherries, pitted
  • 4 thick slices pumpernickel or rye sourdough bread
  • 50g pecans, broken into pieces


  • STEP 1

    The night before you want to eat, put a sieve over a bowl and line with one sheet of muslin or a clean J-cloth. Spoon in the yogurt and sit it in the fridge overnight (or for up to 24 hours). The excess water will drain out and the mix will thicken to make a curd.

  • STEP 2

    Put the vinegar and sugar in a small pan with 125ml of water. Bash the peppercorns a few times to crush lightly, and add these to the pan with the caraway seeds and bay leaf. Cook over a low heat, then once the sugar is dissolved, bring to a gentle simmer and bubble for 5 minutes until reduced by half. Stir in the honey and cherries, then pour into a jar so the cherries are all fully covered in the pickling liquid and leave to cool.

  • STEP 3

    The next day, discard the liquid that has drained from the yogurt, and season the thickened yogurt.

  • STEP 4

    Drain the cherries (if you like you can reduce some of the pickling liquor and use this for drizzling).

  • STEP 5

    Toast the bread, cool for a minute, then spread thickly with the goat’s curd. Sprinkle over the pickled cherries and pecans and eat immediately.


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