(Serves 6 to 8)

This makes a simple, refreshing dessert, which you can dress up with seasonal fruit.

500g carton thick Greek yoghurt
150 to 200 ml clear honey
Freshly grated nutmeg

Beat the yoghurt and honey and grate in most of a nutmeg. Pour the mixture into an ice-cream maker or sorbetière and freeze according to the manufacturer’s instructions. Or freeze in a container in the ice-making compartment.

Using this method, the mixture needs a good stir from time to time, or alternatively, once the mixture is frozen, cut it up and briefly put in the food processor. This will produce a soft, well-textured ice which can be served immediately.

You might like to serve it with a fresh-tasting and colourful salad of slice strawberries and mandarins. Arrange the fruit on a shallow dish, spray or sprinkle on a little rose water or orange flower water, scatter on some lightly toasted flaked almonds and sift icing sugar and a hint of cinnamon over the fruit for a simple and delicious dessert.

I often make this ice cream in winter and serve it with ruby red pomegranate seeds.