Serve as an accompaniment to a traybake of vegetables, with charred red peppers (bell peppers / capsicums) or eggplant (aubergine), as a spread on top of toasted or char-grilled bread (top with whatever you fancy) or add a blob to a spinach or lentil soup. The possibilities are endless.
2 cups premium brand plain unsweetened yoghurt ¼ tsp garam masala Chilli flakes to sprinkle, optional Finely grated zest ½ lemon
1 Rest a cake rack above a dish and lay a paper towel on top of the rack. Spoon yoghurt on paper, keeping it from the edges. Sprinkle yoghurt with garam masala, chilli flakes if using and grated lemon zest. Leave yoghurt to drain for 4 hours in a cool place or for longer in the fridge for a firmer texture.
2 Use the paper to flop the yoghurt on top of itself enclosing the spices, then flop it onto a plate removing the paper.
This is a revolutionary way of flavouring yoghurt. Add smoked paprika flakes or ground cumin, or make a sweet version with ground cinnamon and mixed spice. Or for another take, scatter with chopped herbs. See Lentils & Cavolo Nero with Spiced Yoghurt for a serving idea.