The G&G Kitchen Notebook with Pooch Horsburgh

A brilliant snack with drinks or great as part of a larger meal, this goes with pretty much everything and works well at breakfast all the way through to dinner. Aim for a beautiful selection of crudité, picking a nice variety of colours. You can make the whipped feta up to 2 days in advance if you’d like to get ahead. Simple store in an airtight container in the fridge and give it a vigorous stir before transferring to a serving bowl.

RECIPE BY POOCH HORSBURGH, FOOD STYLIST AND WRITER

Ingredients

Serves 4 as a snack or part of a main meal

For the Whipped Feta

200g feta cheese, drained

4tbsp full fat Greek yoghurt

1 lemon

3-4tbsp extra virgin olive oil, plus extra for serving

sea salt and freshly ground black pepper

For the Crudités

A selection of lovely crisp and fresh raw vegetables, such as baby carrots, endive, baby cucumber and colourful radishes.

To Serve

125g semi-dried tomatoes aka sunblushed tomatoes, drained

1 small handful dill, roughly torn

2tbsp finely chopped chives

Served in the Blue Splash Serveware

Get the look

Method

1. Put the feta, yoghurt, the zest of the lemon and juice of half of the lemon, 3tbsp of extra virgin olive oil and a generous pinch of salt and grind of pepper into a food processor. Blitz until smooth and whipped. If the mixture if very thick, add the fourth tbsp. of olive oil. Taste and adjust the seasoning if necessary then transfer to a serving bowl.

2. Trim the vegetables, separating the leaves of the endive and slicing the cucumber and radishes lengthways. Arrange on a serving plate with the bowl of whipped feta alongside.

3. Using the back of a spoon, create a few dimples and swirls in the whipped feta and drizzle with a little extra virgin olive oil so that it pools into the dimples. Twist over a little extra pepper then arrange the semi-dried tomatoes on top. Scatter over the herbs and serve immediately.