Step 1: Mix Greek yoghurt, saffron and one teaspoon of caster sugar together and strain through fine sieve or muslin overnight if possible, to make labneh. Discard whey from labneh. Set aside until needed.

Step 2: In a heavy based saucepan bring orange juice, zest, verjuice, one tablespoon of caster sugar, cardamom pods and dried apricots up to a gentle simmer. Remove apricots after 4 minutes.

Step 3: Return juice to the heat, bring to the boil and reduce for a further 5 minutes or until volume is three tablespoons. Place syrup over apricots into bowl and remove cardamom pods.

Step 4: Refrigerate for 8 hours, or overnight.

Step 5: Just before serving stir lemon zest and juice through labneh. The saffron thread will ‘melt’ into the labneh as its stirred.

Step 6: To serve place ¼ of the apricots into the base of the serving glasses. Divide the labneh between both glasses and top with the remaining apricots.

Step 7: Top with Almond Crisp and drizzle with remaining syrup.