Allow ½ cup fresh strawberries per person, hulled and cut into chunks
2 cups Greek yoghurt
2 Tbsp runny honey – more or less depending on how sweet you like it
1 Tbsp balsamic vinegar
200g day old loaf of bread (sourdough works well) torn into small pieces
75g unsalted butter, roughly diced
200g caster or raw cane sugar
To make the crumbs preheat the oven to 180C.
Spread the torn bread crumbs over the base of a roasting dish in a single layer then dot with the butter. Bake the crumbs until they are deep golden in colour and crisp (20 minutes). Remove from the oven and spread over a large baking tray lined with baking paper.
Place the sugar and 1/4 cup water in a small saucepan and slowly bring to a simmer. Cook over medium heat for 7-8 minutes (do not stir) or until you get a rich, caramel colour. Carefully pour over the crumbs, using a fork toss the crumbs over in the toffee to coat well. Sprinkle with a little ginger powder and cool. When cool, separate, they can be stored in an airtight container for up to a week.
Prepare the strawberries by removing the hull – green top and cut into large chunks. Drizzle over the honey and balsamic vinegar. Stir to coat and let sit for a few minutes.
To Serve: Use four 250ml glasses or dishes.
Using half the mixture first evenly divide between the glasses, spoon a generous amount of yoghurt on top and repeat process with remaining strawberries and any juice, finishing with yoghurt. Sprinkle over the toffee crumbs and serve immediately.