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Serves 2
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with tin foil and grease lightly with butter. Core and thinly slice 2 apples and place in a single layer on the prepared baking tray. Sprinkle with 1½ tbsp brown sugar and 1½ tsp cinnamon. Bake for 10-15 minutes, checking often to make sure the apple slices don’t burn. Divide 200g plain yoghurt between two serving bowls and stir 1 tbsp honey into each. Remove the apples from the oven and add to the honeyed yoghurt. Sprinkle each bowl with 2 tbsp flaked almonds.
Cherry chocolate
Serves 2
Remove the pits from 20 cherries and cut the cherries in half. Divide 200g plain yoghurt between two serving bowls. Stir 1 tbsp cherry jam into each bowl, then top with the cherries. Sprinkle 1 tbsp dark chocolate chips over each portion.
Strawberry lemon shortbread
Serves 2
Hull and halve 20 strawberries. Place into a small bowl and sprinkle with 1 tbsp sugar. Set aside for 10 minutes. Divide 200g plain yoghurt between two serving bowls and stir 1 tbsp lemon curd into each. Crumble1 shortbread biscuit over each bowl, then top with the strawberries.
Cardamom peach pie
Serves 2
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Pit and quarter 2 ripe peaches. Roughly chop 4 tbsp toasted almonds and place in a shallow bowl. Dip the cut sides of the peaches into the almonds to coat. Place the peach segments on a baking tray and place in the oven for 30 minutes. In a bowl, combine 200g plain yoghurt with 2 tsp ground cardamom and 2 tsp honey. Divide between two serving bowls. When the peaches are ready, add them to the cardamom yoghurt and drizzle with more honey to taste, if desired.
Moroccan spice
Serves 2
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Pat 200g chickpeas very dry with kitchen paper and place on a baking tray. Drizzle with olive oil, sprinkle with 1 tsp cumin and ½ tsp salt and toss to coat. Roast for 20-25 minutes until golden and crispy, shaking the pan every 10 minutes or so. Divide 200g plain yoghurt between two serving bowls and stir ½-1 tsp of harissa into each one, depending on how spicy you like it. Top each bowl with 1 sliced roasted red pepper (from a jar is fine) and sprinkle over the chickpeas. Add salt, black pepper and lemon juice to taste.
Mediterranean yoghurt bowl
Serves 2
Halve, deseed and chop a cucumber. Divide 200g plain yoghurt between two serving bowls. Top each with half of the cucumber, 2 tbsp chopped dill, 1 tbsp crumbled Feta, 4-5 pitted kalamata olives, a drizzle of olive oil and a sprinkle of sea salt.
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