Caramelised pecan and red maca frozen yoghurt

As far as Januaries in London go, this one's not so bad. It's brisk but not freezing. There's wind and rain, yes, but then there are also dazzling blue skies and vivid sunsets... So whereas during your average kind of January I probably wouldn't dream of making fro-yo, this January it seems a perfectly reasonable thing to do

I made this one by grilling the crushed pecans with some coconut oil, sea salt and maple syrup for about 5min, then adding them, along with more maple syrup, and a couple of tablespoons of powdered red maca, to Greek-style bio-yoghurt. It froze in about an hour. If you have an over enthusiastic freezer like this one, remember to keep stirring every 10-15min and don't leave it in overnight. Just put it in there about 1 hour before you want to consume it. Alternatively, you may just want to eat it all in one go, since it's so healthy and so mapley, malty, more-ish