Raspberry & mango yogurt parfait

• raspberries↗250g g
• golden caster sugar↗4 tbsp tbsp
• lime↗1 unit

  zested and juiced

• thick Greek yogurt↗500g g
• alphonso mango pulp↗130g can g
• porridge oats↗60g g
• mixed nuts100g g

  roughly chopped

• mixed seeds50g g
• fennel seeds1 tsp tsp
• maple syrup↗2 tbsp tbsp
• vegetable oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Start by making the oaty crumble. Heat the oven to 190C/170C/gas 5. In a small bowl, mix the oats, nuts, seeds and fennel seeds. Add a pinch of salt, then drizzle over the maple syrup and vegetable oil. Mix well, then spread out on a lined baking sheet. Bake for 12-15 mins until golden, leave to cool on the sheet, then break it up into chunky clusters. Will keep for two weeks in an airtight container.

2. 2

   Put the raspberries in a medium bowl and sprinkle over 2 tbsp of the caster sugar, half the lime juice and all the zest. Gently mash a few with a fork and leave to macerate while you prepare the rest of the dessert.

3. 3

   Put the yogurt in a large bowl with the remaining 2 tbsp caster sugar, remaining lime juice and half the mango pulp. Whisk to combine.

4. 4

   Spoon the mango yogurt, raspberries, oaty crumble and mango pulp into dessert bowls, jam jars or glasses to create layers (they don’t have to be too precise). Finish with a layer of raspberries and a sprinkling of oats. Will keep chilled for up to a day.