Serves 2

• 1 cup Greek-style yoghurt, drained (see step 1)

Crunchy toffee syrup

• 80 ml castor sugar
• 80 ml water
• 250 g mixed berries (like strawberries, blueberries, cherries and blackberries)
• 30 ml mixed seeds (like sesame, linseed and sunflower seeds)
• small handful of mint leaves

1 Spoon the yoghurt into a fine mesh sieve. Cover the sieve and place over a bowl. Refrigerate for three hours. This will remove excess moisture and thicken the yoghurt.

2 Make the toffee syrup by melting the sugar and water in a frying pan over medium-low heat. Bring to the boil over high heat and cook until a golden caramel.

3 Meanwhile, combine berries in a shallow serving dish. Dollop yoghurt over berries.

4 Mix seeds through the caramel and drizzle over yoghurt and berries. Scatter mint leaves over and share – one bowl, two spoons!