FRUIT SUNDAE

Vintage glassware is incredibly easy to pick up if you are not looking for an entire set. I fall in love every time I get myself a new gold-edged glass, and what better way to make use of your new purchases and delight your friends than this ridiculously simple-to-make take on an ice-cream sundae?

The flavours are fresh and creamy and make every mouthful a pleasure. Greek yogurt and honey are essential, but you can be as experimental as you like with the rest of the ingredients. Why not add some lemon curd? And for the crunch, the chocolate and coconut granola is a must.

8 small vintage glasses

● 150g raspberries

● 150g blueberries

● 150g blackberries

● 500g Greek yogurt

● 90ml runny honey

● Handful of chopped pistachio nuts

Chocolate coconut granola

240g rolled oats ● ● 175g flaked almonds

● 70g shredded unsweetened coconut

● 70g dark brown sugar

● 40g unsweetened cocoa powder

● 90ml honey

● 50ml vegetable oil

● 1 tsp ground cinnamon

● ¾ tsp salt

1. First make the granola. Preheat the oven to 120°C/fan 100°C/gas mark ½.

2. In a large bowl, mix the oats, almonds, coconut and brown sugar. In a separate bowl, mix the cocoa powder, honey, oil, cinnamon and salt.

3. Combine the two mixtures and pour on to two baking sheets. Bake the granola for 1¼ hours, stirring every 15 minutes to achieve an even colour. 4. Transfer to a large bowl.

5. In a seperate bowl, mix the berries together.

6. Put a layer of the yogurt, a layer of the mixed berries and a squeeze of honey in each glass and repeat until each glass is filled. Top with the granola and pistachios then chill until ready to serve.