[ SERVES 4–8 ]

Much like how I complain in the winter that ‘It’s so freezing outside, I can’t even feel my face any more’, there are those (rare) summer days when I find it ‘Too hot to even look at the stove.’ Therefore, come late July. it’s fro-yo time. Unlike ice cream, frozen yoghurt doesn’t require constant stirring of a liquid base over a hot stove. However, you do have to turn the oven on to roast the blueberries for this recipe, so just throw those berries in there and get the heck out of the kitchen for the next ten minutes. When opening the oven door just think of the cold, creamy fro-yo as your reward for braving the heat – you just earned an extra scoop.

Ingredients

125 g (4½ oz/1 cup) blueberries

3 tbsp demerara (raw) sugar

625 ml (21 fl oz/2½ cups) Greek yoghurt (it’s best not to use low-fat stuff here)

4 tbsp honey or agave syrup

3 tbsp lemon juice

Preparation

Preheat the oven to 200°C (400°F/Gas 6). Scatter the blueberries over a baking tray with a deep edge and sprinkle with the sugar. Roast for 10 minutes, until most of the blueberries have burst, then leave to cool on the tray.

In a jug, stir together the yoghurt, honey, cooled blueberries and lemon juice. If you want, you can use a hand-held blender to make the mixture smooth. Churn in an ice cream maker according to the manufacturer’s directions. Serve immediately or freeze for up to 3 weeks.