We eat these little fresh cheese balls with flatbreads and salads of roasted vegetables or fresh green leaves throughout the summer.

Make the cheese by emptying a pot of Greek yoghurt into a sieve lined with muslin (or less romantically, a J-cloth) and leaving to drain overnight. Next day, shape into balls and roll in chopped rose petals or herbs such as chives, marjoram, parsley, thyme …

Eat the same day or store for a few days in a jar filled with rapeseed oil and more herbs.