Strawberry, melon & ginger sundaes

• ½ medium cantaloupe melon

  (about 350g/12oz), skinned and cut into chunks

• strawberry↗250g 250g

  hulled and sliced

• ginger biscuits↗4 4

  roughly crushed (try Fox's Crinkle Crunch)

• pieces of stem ginger↗2 2

  in syrup (about 25g/1oz), chopped, plus 2 tsp of syrup from the jar

• Greek yogurt

  2 x 150g / 5oz pots

• light muscovado sugar↗ 4 tsp

Step-by-step instructions

1. 1

   Gently mix the melon and strawberries together in a large bowl with a spoon or your hands, then pile half into four glass tumblers. Sprinkle with half the biscuit crumbs.

2. 2

   Stir the chopped ginger and syrup into the yogurt and spoon into the tumblers. Pile the rest of the fruit on top, then scatter with the remaining crumbs.

3. 3

   Sprinkle a teaspoon of muscovado sugar on top of each dessert and chill until ready to serve (up to 2 hours ahead) – the sugar will gradually melt to give a yummy toffee flavour.

4. 4

   Take out of the fridge about 15 minutes before serving, so they are not too chilled.