HUNG YOGHURT WITH BAKED PEACHES AND TOASTED ALMONDS

SERVES 4-6 AS A SHARING PLATE

Some would argue that this sounds more like a breakfast plate than a dessert, but I think it’s my favourite end to a meal. It’s fresh, light and not too sweet.

FOR THE HUNG YOGHURT

• 300g Greek yoghurt

• 4 tbsp caster sugar

• 2 cardamom pods, seeds removed and crushed

• 1 tsp ground cinnamon

FOR THE PEACHES & ALMONDS

• 4 ripe peaches, halved and stoned

• 4 tbsp caster sugar

• 3 tbsp water

• 50g flaked almonds

• 1 tbsp thyme honey

1. Make the hung yoghurt the day before. In a bowl, mix the yoghurt with the caster sugar, cardamom and cinnamon. Line another bowl with a piece of cheesecloth or another clean cloth and pour the yoghurt mixture in. Make sure the cloth is big enough to allow you to bring the sides together and tie a knot with a piece of string just above the mixture. Hang overnight with a bowl underneath to collect the dripping liquid.

2. The next day, take the mixture out of the cloth and put aside. It should have thickened so it resembles cream cheese. You can discard the liquid.

3. To prepare the peaches and almonds, preheat the oven to 180ºC/gas mark 4. Put the peach halves in an oven tray. Mix the caster sugar and water, and drizzle over the peaches. Bake for 20-30 minutes. You don’t want the peaches to go mushy, so keep an eye on them. Place the flaked almonds in a dry pan over medium heat and toast gently until they begin to colour at the edges.

4. To serve, put dollops of the hung yoghurt on a plate with the peach halves, topped with flaked almonds and a drizzle of honey. ❖