Method

Place your waffle make on to pre-heat. Meanwhile, pre-heat the oven and an oven tray to 140C/120C (fan) to keep the waffles warm once cooked.

Sift the flour, baking powder and salt into a large mixing bowl, then stir in the sugar. In a jug, whisk together the milk, vanilla paste and eggs. Stir the liquid into the dry ingredients with a wooden spoon, to form a spoonable batter, then gently fold in half of the raspberries.

Carefully grease the waffle iron plates, using the vegetable oil, and pour one batch of batter onto the lower plate. Dot in a few more raspberries and close the lid. Cook according to manufacturer’s instructions until golden, then carefully remove the waffles, place them onto the warmed tray and place in the oven whilst you make another batch.

Meanwhile, make the minted yoghurt. Spoon the yoghurt into a bowl, then place the mint leaves into a pestle and mortar or food processor. Add the sugar and grind or blitz until you form a green sugar. Tip the sugar into a bowl and place to one side.

When the waffles are cooked, divide between serving plates. Spoon the yoghurt over the waffles, drizzle with honey and sprinkle with a little mint sugar. Top with any remaining raspberries and mint leaves, or serve the waffles with ice cream and Joe and Seph’s Vanilla Caramel sauce.