Nectarine flatbread with coconut fudge drizzle and sweet labneh

Serves 4

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Method

Put the yoghurt in a fine muslin- lined sieve set over a bowl to catch the liquid and place in the fridge overnight. Put the solids in a bowl and mix in the icing sugar and peach schnapps.

Put the flour, yeast, sugar and the salt in a bowl and stir to combine. Put the coconut oil in a measuring jug and pour in enough boiling water to melt it. Add enough cold water to bring up to 100ml then add to the flour mixture and bring the dough together. Make sure the sides of the bowl are clean before tipping on to a surface and knead for about 3 minutes until smooth and elastic. Put back in the bowl and cover with cling film and leave to prove in a warmish place for around 45 minutes to 1 hour, until it has doubled in size.

Tip the dough on to a surface and knead for a minute. Press on to a baking sheet in a rough 16x24cm rectangle. Cut the nectarines into eight wedges (no need to peel) and arrange on top of the dough, some skin side up and others cut side up, then cover with a clean cloth. Leave to prove again in a draft-free place for about 1 hour until the dough has puffed up around the fruit.

Halfway through the proving process, preheat the oven to 220C/425F/Gas 7. Once doubled in size, brush the dough between the nectarines with some coconut oil. Bake for 20-30 minutes.

For the coconut fudge drizzle, put the sugar and 100ml water in a medium pan. Gently dissolve the sugar then increase the heat and boil the sugar to a golden caramel. Remove from the heat, add the schnapps and coconut oil and swirl to melt. Drizzle over the flatbread and serve with the sweet labneh.