Chef Greg Malouf serves up cheese straws with Turkish chilli and a Carrot labneh dish on Sunday Brunch.

The ingredients are: 20g unsalted butter, 30ml olive oil, 150g carrots (1½ -2), coarsely grated, 1 clove garlic, finely grated, ½ tsp salt, ½ tsp freshly ground black pepper, 1/2 tsp Turkish red chilli flakes, Finely grated zest of lime, 225g labneh strained for 12 hours, 1 tbsp pure cream or yoghurt and Extra virgin oil to serve.