Greek-style yoghurt has already been strained to remove some of the liquid content, but you might be surprised at just how much juice you can still squeeze out of it – there’s a good cupful of flavourless water in every 500g tub. After you’ve got rid of that stuff, the yoghurt takes on a completely [...]

This recipe is based on one from The Guardian’s Dan Lepard. Baking isn’t my strong point, so I defer to an expert on the subject. All I’ve done is add a few more seeds and some almond extract, giving it a nuttier taste. It’s well worth a go if, like me, you always seem to [...]