Anjali Pathak's roast peaches and honey recipe

Ingredients

• 4 peaches
• 4 tbsp runny honey
• 1 pinch cinnamon powder
• 4 green cardamom pod
• seeds removed and crushed
• 2 tbsp raisins
• 2 tbsp pecans (or mixed nuts)
• roughly chopped (optional)
• 4 tbsp thick plain yoghurt or cream
• 0.5 lemon
• zest only
• 1 pinch sugar
• to taste
• 2 gingernut biscuits
• roughly broken up into small pieces
• 1 handful mint
• to garnish

Instructions

1. Preheat the oven to 180C/gas 4.
2. Lay the peaches cut side up on a baking tray.
3. Drizzle the honey over them.
4. Sprinkle over the cinnamon powder and crushed green cardamom seeds.
5. Top with some raisins and pecans.
6. Bake in the preheated oven for 10 minutes or until the peaches have started to soften but still hold their shape.
7. In the meantime make the lemon yoghurt/cream.
8. Mix together the lemon zest with the yoghurt or cream.
9. Taste and add a good pinch of sugar.
10. Serve the peaches sprinkled with gingernuts, garnished with mint and a good dollop of lemon yoghurt/cream.