Hovarda's Kataifi Saganaki

Serves 4 as a meze or 2 as a starter

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130g clarified butter
200g kataifi pastry
200g barrel-aged feta
50g cretan honey
5g black truffle
basil cress

Gently melt the butter and after letting it cool slightly soak the kataifi in it. It cannot be hot when the kataifi goes in.

Cut the feta in four logs, about 12cm x 2cm and roll the kataifi around the logs.

Chop the truffle and stir it into the honey.

Put the remaining butter in a pan and fry the feta logs (the saganaki) on all four sides until crispy.

Serve with the honey drizzled over and garnished with the basil cress.

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