A really easy recipe from a friend of mine Sarah Willes who has her own catering agency Blues and runs cooking classes at Gibbs Green, a special needs school in West London.

You could substitute other fresh or tinned fruit for the apricots.

Serves 4-6
Time: 10 minutes
Cost: 80p-£1 a head - slightly more if you don't already have the spices

2 tins apricot halves, in juice
170ml double or whipping cream
170ml natural yoghurt
1/4 tsp nutmeg or mixed spice*
1/2 tsp cinnamon
2 tbsp soft brown sugar
2 tbsp unsalted mixed seeds and/or ready-to-eat dried fruits (optional)

Whip the cream until just holding its shape and fold into the yoghurt. Mix the nutmeg and cinnamon with the sugar. Drain the apricots and place in the bottom of a shallow glass dish. Cover the apricots with the cream and yoghurt and decorate with the spiced sugar, seeds and dried fruits, if using (Cut larger fruits such as peaches, pears and apples into smaller pieces). Chill for an hour before serving.

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*This might seem an expensive outlay on spices but nutmeg and cinnamon are versatile spices which will keep for a couple of years in a well sealed jar. Alternatively just use the cinnamon or substitute a jar of mixed spice for the nutmeg

* A useful comment from a reader called Alison who mailed this suggestion:

" The above recipe looks good but I wondered if rather than chuck away the juice from the tinned apricots (much nicer than syrup) if it might not be used for something else? Maybe incorporated into a smoothie, used instead of water in a fruit jelly (as it's not too acidic it might work). Soften trifle sponges for a more traditional trifle, if you don't mind having it a couple of days later? I'm sure you could come up with something!"

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