TRY THIS: LIVE YOGHURT WITH BLUEBERRY JAM

This yoghurt will keep in the fridge for up to two weeks, or even longer depending on how fresh the milk is. l 600ml whole milk l 1 tbsp milk powder l 2 tbsp plain yoghurt (check label for ‘live cultures’)

TOPPER: 140 g blueberries or other berries; 1 Medjool date, chopped; 1 tbsp chia seeds

PLACE the milk and milk powder in a saucepan on a low-medium heat and simmer until it reaches about 45c. Put the yoghurt into an ovenproof jar and slowly stir in the warmed milk mixture so the th yoghurt is evenly dispersed. Heat the oven to 50c, then turn it off. Turn on the oven light. Leave the th open jar in the oven for eight to 12 hours — the longer you leave le it, the thicker and more tart ta the yoghurt will be.

For Fo the jam topper, put the berries, chopped date and half a cup of water in a saucepan: bring b to a gentle simmer then squish sq the fruit with the back of a spatula sp and simmer again for ten te minutes. Stir in the chia seeds and a simmer for two minutes, or Remove until uuR the from mixture the thickens. heat and allow to cool. Stir a spoonful of the jam through th each yoghurt serving and a place in the fridge to set.