Photography Yuki Sato. Styling Sarah Tuck. This frozen coconut yoghurt bark is a great after-dinner treat. Chock full of pistachios, raspberries, coconut flakes and rose petals, it tastes as good as it looks. Serves 4-6 INGREDIENTS 500g coconut yoghurt (plain or flavoured) or a mix of Greek and

Photography Yuki Sato, styling Sarah Tuck This is one of my favourite dishes because it doubles deliciously as a dip with homemade crackers and as a main curry with roti/paratha. Spicy and lusciously velvety, it’s the perfect light meal for a kapha dosha. Serves 4. INGREDIENTS

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