Spoon the yoghurt into a fine mesh sieve. Cover the sieve and place over a bowl. Refrigerate for three hours. This will remove excess moisture and thicken the yoghurt.
Make the toffee syrup by melting the sugar and water in a frying pan over medium-low heat. Bring to the boil over high heat and cook until a golden caramel.
Meanwhile, combine berries in a shallow serving dish. Dollop yoghurt over berries.
Mix seeds through the caramel and drizzle over yoghurt and berries. Scatter mint leaves over and share – one bowl, two spoons! To receive quick and convenient weekday
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