Pistachio, cinnamon and yoghurt bark

SERVES 6-8

500g Greek yoghurt

3tbsp date syrup (available to buy in most supermarkets) ½tsp ground cinnamon

½tsp mixed spice

1tbsp vanilla bean paste or extract

75g raspberries

75g blackberries

100g dried cranberries

1tbsp cacao nibs

75g pistachios, chopped, plus extra to serve

For the roasted berries

250g strawberries, halved and quartered

100g raspberries

100g blackberries

1tbsp vanilla bean paste or extract

2tbsp date syrup

½tbsp flaxseed oil

20cm square baking tin

Grease the tin and line with baking paper. In a bowl, stir together the yoghurt, date syrup, mixed spices and vanilla. Gently stir in the berries, cacao nibs and 50g of the pistachios. Pour the mixture into the tin, spreading it out evenly. Sprinkle the remaining pistachios over the top, cover with cling film and place in the freezer for at least 4 hours or preferably overnight.

To make the roasted berries, preheat the oven to 180C/350F/ Gas 4. Place all the berries in an ovenproof baking dish and spread out into an even layer.

In a small bowl, mix together the vanilla, date syrup and oil with 1 tablespoon of water. Pour over the fruit and place in the oven to roast for 20 minutes or until the berries are tender and caramelised. Remove from the oven and allow to cool.

When you’re ready to serve, remove the baking tin from the freezer and run the outside under hot water for 10 seconds to gently release the iced yoghurt bark. Set aside for 10 minutes or until it has slightly softened, then use a knife to slice it into equal lengths.

Scatter with a few more chopped pistachios and serve alongside the roasted berries.