Instructions: In a small saucepan combine half of the raspberries with 60g sugar and add a tablespoon of water then bubble gently until the fruit is soft. Next push the fruit and juice through a sieve into a bowl and stir in the lemon juice. Discard the pips. Add the remaining raspberries to the sieved puree lightly crush then leave to cool. Put in the fridge to chill.

Lay the lemon grass on a chopping board and give it a heavyhanded thwack with a rolling pin to smash it open but keep it in one piece. Put the smashed sticks in a saucepan with the rice milk and the remaining sugar and bring to the boil. Stir well then turn down the heat and let the whole lot simmer away so that it gently bubbles for about 30 minutes. Give it a stir every now and then scraping across the bottom of the pan. Leave to cool then fish out and discard the lemon grass.

Next stir the yoghurt into the cold lemongrass rice and chill. When ready to dish up divide the raspberry crush between four deep pots glasses or bowls and spoon the yoghurt rice on top.

MORE SWEET WAYS WITH YOGHURT

Toast and butter some bread (hazelnut bread if you can find it) slick with lavender or rosemary honey (or other honey) and dollop with Greek v oghurt. Top with roasted hazelnuts if you want

Churn fullfat yoghurt in an icecream maker with pureed tinned lychees and a dash of the syrup to make a lychee sorbet. Eat with strips of ripe papaya.

Cook halves or slices of summer fruit peaches nectarines apricots figs or plums under a hot grill. Beat some ;otc cowsmilk cheese with a good dollop of yoghurt. Serve with the grilled fiuit and a drizzle of liquid honey. (For added scent a few woody herb leaves such as rosemary or thyme could be left to steep in the honey first.)

Make vanilla yoghurt cheese to spread an toast: mix 1/2 tsp salt with 500ml of yoghurt and spoon into a large square of muslin placed in a bowl. Gather up the corners and sides tie tightly with string and attach to a longhandled spoon suspended over a deep container. Leave m a cool place for two days to allow the whey to drain. Beat in 1 tbsp vanilla sugar (or I tbsp caster sugar with a drop of vanilla essence) and use on toast with poached fruit or jam.

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