The Seasonal Yoghurt Bowl

Plain or Greek yoghurt, a plant-based alternative, or a mix of yoghurt and a soft grain such as oats all work as a base.

Choose based on what is already in the refrigerator rather than buying something new for a single bowl.

Granola, toasted nuts, seeds or a light crumble add contrast against the soft base.

One crunchy element is usually enough - more can overwhelm the fruit and yoghurt beneath it.

Honey, maple syrup, a little spice or a few flakes of good salt finish the bowl without needing to dominate it.

A finishing element should be added last, in a small amount, so its flavour still reads clearly.

A small pot of stewed seasonal fruit - made in a batch and kept in the refrigerator - bridges the gap between fresh fruit and the base, and works well when fresh fruit is less available.

Compote also makes the bowl feel considered even when fresh produce is limited.

The weekday version keeps every element already prepared - washed fruit, a jar of granola, portioned yoghurt - so the bowl can be assembled in under two minutes.

Speed should not come at the cost of the seasonal element; it is usually the fastest part to add, not the slowest.

The weekend version allows more time - toasting nuts fresh, warming a compote, or arranging the bowl with more attention to how it looks and where it is eaten.

The additional time goes into enjoyment, not into a fundamentally different recipe.