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Chorizo, Labneh, Crispbread
Sharing plate
Over 2 hours

This ingenious sharing dish is composed of smoky and sweet homemade chorizo-flavoured mince, creamy and fragrant sorrel labneh, and an umami-rich sourdough crispbread to scoop everything up. If you haven’t managed to keep your lockdown starter alive, feel free to serve with some good-quality crispbreads, instead. Chef Oliver Gladwin says of the dish: “This recipe brings together three separate elements as a Shed mouthful, but the different components are very versatile and can be adapted for many different recipes. If you can get hold of some sausage skins, the chorizo (paprika-flavoured sausage meat) makes a delicious spicy filling, served up with salad and roasted vegetables. At The Shed we air-dry these to make salamis.

Labneh is made from full-fat yogurt, which has been strained to remove the whey. In this recipe we flavour it with wild sorrel to complement the chorizo, but you could flavour it with a whole variety of spices such as sumac or fennel seed. Alternatively, mix it with dried fruits such as chopped apricots, cranberries, or figs, and sweeten it with honey or sugar to serve as
 a dessert.

One of the huge number of benefits of setting up and maintaining your own sourdough starter is making your own crispbread. Here, the sourdough starter is quite simply fried off in a pan to form large pancakes. These make great bases for all sorts of dips as well as well as adding crunchy texture to dishes such as a feta, tomato and Cos lettuce salad.”

Recipe courtesy of


  • 400g minced pork
  • 1 heaped tablespoon sweet paprika
  • 1 tablespoon smoked paprika
  • 1 teaspoon chilli flakes
  • 2 garlic cloves, finely diced
  • 1 heaped teaspoon salt (or more precisely 2% salt of the weight of the minced pork)
  • 1 tablespoon fennel seeds, toasted
  • 25ml red wine


  • 300g full-fat plain yoghurt 
  • 30g wild sorrel, washed and finely shredded                  
  • 1 teaspoon freshly ground black pepper


  • 30ml rapeseed oil 
  • 200ml sourdough starter
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  1. To prepare the chorizo, put all the ingredients in a large bowl and mix well using a wooden spoon. Transfer the mixture into a 1 litre plastic container, packing it down tightly, and cover with a lid. Transfer to the fridge to marinate for at least 24 hours.
  2. Meanwhile, prepare the labneh. Put the yoghurt, sorrel, and black pepper in a mixing bowl and mix well with a wooden spoon. Cut out a 30cm square of cheesecloth or muslin and put it in a colander. Set the colander over a bowl and spoon the yoghurt mixture into the centre of the cloth. Gather up the edges and tie in a tight bundle. Put a saucer on top of the bundle to weigh it down and transfer to the fridge for 24 hours to allow all the whey to drain out and collect in the bowl underneath.
  3. To make the crispbread, use a piece of kitchen paper to lightly oil a large, heavy-based, non-stick frying pan. Put it over a moderate heat and add a ladleful of the sourdough starter. Tilt the pan so the batter spreads out in a thin layer, rather like a pancake, and cook for approx. 1 minute until crisp. Flip the crispbread over and cook briefly on the other side until crisp. Remove the crispbread from the pan and set aside on a plate while you cook the rest.
  4. To cook the chorizo mixture, heat 1 tablespoon of rapeseed oil in a medium, heavy-based saucepan over a moderate heat. Add the chorizo mixture and cook for 10 minutes, stirring to ensure it does not catch on the bottom of the pan.
  5. Meanwhile, remove the labneh from the fridge and turn it out of its muslin into a serving dish.
  6. To serve, spoon the steaming chorizo onto a serving dish and accompany with the labneh and the pile of crispbreads to scoop with and share.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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