Serves 2:

400 grams Greek yoghurt

2 tablespoonfuls rose water

2 cardamom seeds crushed

2 tablespoonfuls of Greek honey

4 large figs

A handful of shelled pistachio nuts

Method:

Pour 250mls of water into a saucepan with the rosewater, cardamom and honey. Bring to the boil and simmer for 2 minutes.

Gently add the figs and poach for a few minutes until tender. Figs are very delicate so try not to overcook.

Divide the yoghurt into two bowls and top with figs, pistachios and rosewater syrup.

Enjoy!