1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the pistachios on a baking tray and toast in the oven for 6-7 minutes until lightly golden and fragrant. Allow to cool completely then roughly chop.

2

Drain the peaches. Reserve 1 tbsp syrup and 6 slices. Roughly chop the rest, then tip into a medium saucepan with the star anise, mixed spice, reserved syrup, half the honey and 1 tbsp water. Simmer over a low heat, stirring regularly, for 7-8 minutes until the fruit has begun to break down and most of the liquid has evaporated. Remove the star anise (use to decorate one of the pots when serving, if you like) and set the compote aside to cool.

3

Blitz ¼ of the peach compote with a hand blender and gently fold through the yogurt to create a rippled effect. Layer the compote and rippled yogurt among 6 small glasses. Drizzle over the remaining honey, top with the reserved peach slices and scatter over the pistachios.