English raspberries are starting to appear on the market now – I like to serve them in as simple a way as possible. Buy the best Greek-style yogurt you can find.
300-350g natural yogurt (mixed with crème fraîche if you wish)
100-150g piece of natural honeycomb
2-3tbsp of the honey from the honeycomb (or use clear honey)
Blend 50-60g of the raspberries or push them through a sieve with the back of a spoon.
Cut four nice slices of honeycomb to serve on top and chop the rest. In a bowl, carefully fold the raspberry purée, half of the raspberries, the honey and chopped honeycomb through the yoghurt for a rippled effect, and transfer to serving glasses.
Garnish with the rest of the raspberries and sliced honeycomb.