Baked cinnamon apples
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.
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
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
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.
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
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.