FRUIT NONAME

Place the raspberries into 4 ramekins or in a 9-inch broiler-safe pie dish. Fold together the whipped cream and yoghurt. Spoon over the berries and chill for 2 hours. Sprinkle 2 tablespoons (8 if making one large) over the top of each and grill (broil) for 1 minute or so until the sugar caramelises.

Notes from John: "Sheila used fresh berries but frozen might be ok. Then again they may be too "wet". The topping is like a creme brulee. You could use a cooking blowtorch thing. I thought this was good under the grill (broiler) as it didn't take a pneumatic drill to get through it!"

Notes from Teri: According to John, Greek yoghurt is rather thick. When I made this, I used plain since I have never seen the Greek variety. John lives near London and is able to get ingredients not available where I live. I also used 30% cream rather than 40%. I am certain that any berry or fruit you prefer would work well in this recipe. Try it. You will enjoy.

About John: John is a very good email friend from England. We have had many conversations about cooking (and jam jars) and I am delighted that he has decided to share some of the mouth-watering recipes he mentions in his correspondence. He is a great cook. I know he would appreciate hearing from you. His email address is Overholt@tiscali.co.uk.

Other recipes submitted by John:

• Cranberry Sauce
• Braised Lamb Shanks with Flageolets
• Sheila's Caramelised Apple Croustade
• Winter Warmer
• Strawberry Delight
• Simple Sugar Syrup