Frozen Summer Berry, White Chocolate & Matcha Yogurt Bark

1. Hull the strawberries and halve or quarter any large strawberries. Line a small baking tray or large tart tin with baking paper. Arrange the strawberries on the tray. Remove any leaves or stems from the blueberries and raspberries, then add them to the strawberries.

2. Spoon the yogurt into a bowl and stir in 1 tbsp honey to sweeten it (this is optional). Spoon the yogurt over the berries and gently smooth it to coat them. Set aside.

3. Place the chocolate buttons in a heatproof bowl. Microwave for 10-15 secs, stir, and repeat till the chocolate is smooth and melted. Be careful the chocolate doesn't catch and burn – it can overheat quickly in the microwave. If you prefer, pop the chocolate in a heatproof bowl and set it over a pan of simmering water – making sure the bowl doesn't touch the water. Gently warm till the chooclate has melted.

4. Add 1 tsp matcha powder to the white chocolate and stir to mix well. Spoon the chocolate over the yogurt and gently smooth to cover. Freeze for 2 hrs or overnight.

5. When the chocolate is set, remove the bark from the freezer. Chop into 15-18 pieces and transfer to a a tub. Keep in the fridge for up to 2 weeks, or freeze for up to 3 months.