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Apple and sweet geranium yoghurt: Cook 600g (1⅓lb) (about 2) peeled, cored and roughly chopped cooking apples with 50g (2oz) caster or granulated sugar, 1 tablespoon of water and 2 sweet geranium (or mint) leaves for 6–8 minutes until soft. Leave to cool completely and remove the leaves before stirring into the set yoghurt.

Raspberry yoghurt: Make a raspberry coulis (see page 337) and stir into or drizzle over the yoghurt to serve.

Orange curd yoghurt: Ripple a spoonful of orange curd (see page 336) through the yoghurt.

Natural yoghurt with fresh fruits: Serve the yoghurt with one of the fresh fruit salads on page 14.

Natural yoghurt with poached fruits: Serve the yoghurt with some poached fruits (dried or fresh, see pages 44 and 212) or chop them up and stir them into the yoghurt.