Instructions: Toast and butter some bread (hazelnut bread if you can find it) slick with lavender or rosemary honey (or other runny honey) and dollop with greek yoghurt. 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 soft cowsmilk cheese with a good dollop of yoghurt. Serve with the grilled fruit and a drizzle of liquid honey (For added scent a few woody herb leaves auch as roseman or thyme could be left to steep in the honey first.)

Make vanilla yoghurt cheese to spread on 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 ;aspended over a deep container. Leave in a cool place for two days to allow the whey to drain. Beat in 1 tbsp vanilla sugar (or 1 tbsp caster sugar with a drop of vanilla essence) and use an toast with poached fruit or jam.

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