Yoghurt and honey pannacotta with biscotti

For the pistachio biscotti: preheat the oven to 180C/gas 4. Combine all the biscotti ingredients, apart from the eggs, in a mixer and blend. Whisk the eggs together separately, and gradually add to the dry ingredients until a stiff dough has formed. (You may not need all the eggs, so add gradually and stop when the right consistency has been met.)

Knead the dough very lightly until smooth and shape into a log, about 30cm long, 12cm wide and 2.5cm high. Lay the log on a large non-stick baking tray and cook for about 20 minutes until firm to touch and pale gold. Remove from the oven and leave until cool enough to handle. Do not turn off the oven.

When cool enough, remove the log from the baking sheet and slice very thinly, about 0.5cm thick, on an extreme diagonal. (You want to end up with very fine, very long biscotti.)

Return the biscotti to the baking sheet and bake for another 10 minutes until crisp. Remove from the oven, cool completely and store in an airtight container until needed.

Put the gelatine into a bowl and cover with cold water.

Scrape the vanilla pod into a saucepan with the cream and bring to the boil.

Take the pan off the heat, add the gelatine and stir well until melted.

Add the yogurt and honey and stir until dissolved and mixed well. Pour into a bowl and leave in the fridge to cool for an hour.

Stir the mixture again to distribute the vanilla seeds and pour into 4 individual pannacotta or metal pudding moulds. Return to the fridge and chill for a couple of hours or until set.

. Slice the peaches and mix in a bowl with a teaspoon or two of honey. Set aside.

. To serve, up-end the moulds onto plates and run over with a blowtorch until the pannacottas come free. Add some peaches and biscotti to each plate and drizzle with a little more honey.