Name: Strawberry, melon & ginger sundaes
Cook time: 25 min
Yield: 4 servings
Cuisine: British
Ingredients: ½ medium cantaloupe melon (about 350g/12oz), skinned and cut into chunks; 250g strawberry hulled and sliced; 4 ginger biscuits, roughly crushed (try Fox's Crinkle Crunch); 2 pieces of stem ginger in syrup (about 25g/1oz), chopped, plus 2 tsp of syrup from the jar; 2 x 150g / 5oz pots Greek yogurt; 4 tsp light muscovado sugar

Ingredients

½ medium cantaloupe melon (about 350g/12oz), skinned and cut into chunks

250g strawberry hulled and sliced

4 ginger biscuits, roughly crushed (try Fox's Crinkle Crunch)

2 pieces of stem ginger in syrup (about 25g/1oz), chopped, plus 2 tsp of syrup from the jar

2 x 150g / 5oz pots Greek yogurt

4 tsp light muscovado sugar

Instructions

1 Gently mix the melon and strawberries together in a large bowl with a spoon or your hands, then pile half into four glass tumblers. Sprinkle with half the biscuit crumbs.

2 Stir the chopped ginger and syrup into the yogurt and spoon into the tumblers. Pile the rest of the fruit on top, then scatter with the remaining crumbs.

3 Sprinkle a teaspoon of muscovado sugar on top of each dessert and chill until ready to serve (up to 2 hours ahead) – the sugar will gradually melt to give a yummy toffee flavour.

4 Take out of the fridge about 15 minutes before serving, so they are not too chilled.