Cherry and Toasted Pine Nut Frozen Yoghurt and Cat’s Tongues

Combine the yogurt, honey, seeds scraped from the vanilla pod and the milk, and transfer to an ice-cream machine. Churn for 10-15 minutes until softly whipped and almost frozen.

Meanwhile dry-fry the pine nuts in a small non-stick frying pan over a medium heat, stirring until lightly toasted. Leave to cool.

Add the nuts and cherries to the yogurt mixture and continue churning for about 5 minutes. Serve straight away or transfer to a rigid container and store in the freezer. Allow to soften slightly at room temperature.

For the Cat’s Tongues, preheat the oven to 220° C/ 425° F / gas mark 7. Line 2 baking trays with non-stick baking plastic or non-stick baking parchment.

Cream the butter and sugar until pale and fluffy, then beat in the flour followed by the vanilla extract. Beat in the egg white a little at a time to give a smooth, thick texture.

Use the mixture to fill a piping bag fitted with a 6mm nozzle. Pipe 40 short lengths (7.5-9cm) of mixture, spaced well apart on the baking trays. Alternatively, cut out a stencil/template from a piece of plastic from a milk carton.

Bake for approximately 4 minutes (depending on the thickness of the biscuits) until tinged golden at the edges. Cool slightly on the trays and then transfer to a wire rack until completely cold and crisp. Store in an airtight container.