Greek yogurt with honey and walnuts

Toast the walnuts in a dry frying pan over medium heat, stirring, until fragrant, 3–4 minutes. Tip them onto a board, let cool and roughly chop.

Don't walk away from the pan — walnuts go from toasted to burnt and bitter in seconds.

Divide the yogurt between two bowls and make a well in the centre with a spoon.

Use thick, full-fat strained yogurt (5–10%) — a runny one will spread out under the honey.

Drizzle the yogurt with honey and scatter over the walnuts. Done!

If the honey has crystallised, stand the jar in a bowl of warm water and it will turn runny again.