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Buffalo Milk Yoghurt with Lavender Honey and Pear Salad

To make the yoghurt, you will need four 250ml/9fl oz jars, spotlessly clean, and a warm place such as an airing cupboard. Automatic yoghurt makers are available from Lakeland Ltd (www.lakeland.co.uk; tel: 015394 88100).

You can, of course, buy the yoghurt, or use a good whole dairy milk brand that you are devoted to, but …

Serves 8

1 litre/1¾ pints fresh buffalo milk

4 tablespoons live yoghurt

For the lavender honey and pear salad:

6 Cornice pears, peeled, quartered and sliced

juice of ½ lemon

2 heaped tablespoons lavender honey

a few lavender buds, if available

Warm the milk to boiling point, then leave it to cool to just above blood temperature – about 38°C/100°F. Stir in the live yoghurt and put it into jars. Seal and put in a warm place (about 29°C/84°F) for about 6 hours, until set.

Put the pears into a bowl, squeeze over the lemon juice, then pour over the honey. Gently stir, or turn the pears over so they get a good coating of the honey, which will thin as you do this. Add a little pinch of lavender buds. Eat the yoghurt with the pear salad spooned over.