You can make your own labneh, use a shop-bought one or substitute with Greek-style yoghurt mixed with a little double cream. You’ll make more oil than you need; store it in a glass jar to drizzle over salads or lightly cooked vegetables.

Recipe adapted from Ottolenghi Flavour (Ebury) £27

• Put the yoghurt and salt into a medium bowl and mix well to combine. Line a colander with a piece of muslin large enough to hang over the sides and place the colander over a bowl. Transfer the yoghurt to the muslin and fold over the sides to completely encase the yoghurt. Place a heavy weight over the muslin (a few tins or jars will do), transfer to the fridge and drain for at least 24 hours (and up to 48).
• Meanwhile, put the oil into a small saucepan, for which you have a lid, over medium heat. Heat gently for about 7 minutes, or until tiny air bubbles form. Remove from the heat, add the thyme and orange strips, then cover and leave to infuse, ideally overnight, though half an hour will work.
• The next day, put 50g blackberries, 100g raspberries and 100g strawberries into the small bowl of a food processor along with the sugar and lime juice and blitz until completely smooth. Put all the remaining berries and the cherries into a large bowl along with the blitzed fruit and gently combine. You can serve it straight away or leave it in the fridge for a few hours, bringing it back to room temperature before serving.
• Spread the labneh out on a large platter. Spoon over the berries, then sprinkle with lime zest. Drizzle with 2 tablespoons of the infused oil, along with a couple of the orange strips and the extra picked thyme leaves.