Greek yogurt honey creams

Takes 20 minutes. Preheat the oven to 190ºC, gas mark 5. Line a small baking tray with parchment. Put 60g walnut halves, 15g unsalted butter, ¼ tsp salt and 25g clear honey in a small pan; melt over a low heat. Once melted, shake the pan for 3 minutes, until it begins to thicken, coating the nuts. Tip onto the baking tray; bake for 8-9 minutes, stirring halfway, until golden and glazed. Cool, then serve whole or crushed. Keep in an airtight container for up to 3 days.

Ingreadient

• ½ tsp sunflower oil
• ¾ tsp agar agar
• 150ml double cream
• 70g clear honey, plus extra for drizzling
• 500g natural strained Greek yogurt
• 2 tsp lemon juice
• 1 tsp vanilla bean paste (optional)
• 4 ripe peaches, stoned and cut into wedges

Step by step

1. Use the oil to lightly coat the insides of 4 x 8.5cm (175ml) pudding moulds or small cups. Put the agar agar in a medium saucepan with 75ml water; stir to dissolve. Add 50ml double cream, the honey and a small pinch of salt. Still stirring, slowly bring to the boil and simmer for 1-2 minutes. Gradually whisk in the remaining cream (it’s important to do this slowly; adding the cold cream in one go could cause the agar agar mixture to turn grainy). 
2. Remove the pan from the heat and gradually whisk in the yogurt, a spoonful at a time, until the mixture is smooth and combined. Whisk in the lemon juice and vanilla (if using), then quickly divide between the moulds or cups. 
3. Chill for at least 3 hours or overnight, until the mixture is just set. Run a knife around the edges to carefully turn out onto serving plates. Drizzle with extra honey and serve with the peach wedges. Scatter over walnuts (recipe below), if liked.