Step 1

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

Step 2

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

Step 3

Chop the truffle and stir it into the honey.

Step 4

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

Step 5

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