Spiced yoghurt with summer berries recipe

Makes four servings

2 cups plain yoghurt, strained

1 pinch saffron threads

2 tbsp honey

1 tsp cardamom pods

4 tbsp sliced toasted almonds

8 tbsp mixed berries 0r seasonal fruits

Line a sieve with cheesecloth, pour in the yoghurt and fold over the edges to cover completely. Place the sieve over a bowl and put in the fridge for 12 hours to strain.

Put the saffron into a small bowl, add about two tablespoons boiling water. Steep for lìve minutes. Put the drained yoghurt into a bowl, add the steeped saffron, honey, and cardamom, and stir well.

Pour into individual sewing bowls, sprinkle with toasted almonds and berries, and serve.