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
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.”