Yogurt Made Posh

We love yogurt. My husband, John, eats his in the traditional breakfast combo of fruit + yogurt + granola. I like mine poshed-up with unusual bases and toppings and often serve it as a quick pud when feeding friends. I also use it as an ingredient in breads, scones or cakes to replace milk or buttermilk, and blob it on to spicy soups or curries. And it’s my comfort food, eaten with a drizzle of honey and a scattering of almonds.

You need a spoon or two of shop-bough