Caramelised nectarines with homemade yoghurt curd

Preheat oven to 250°C.

Toss the fruit with the sugar in a large bowl. Pour into an oven-proof pan and roast until the sugar starts to caramelise and the fruit burns in places. Add the vanilla and give the nectarines a quick toss.

Spoon the stone fruit into individual bowls, drizzling over the pan juices.

Top with a little yoghurt curd and the pistachios.

Line a bowl with muslin or a thin tea towel and pour in the yoghurt. Sprinkle over the zest. Gather up the cloth edges and tie. Suspend the pouch over the bowl (I use a long-handled wooden spoon) and place in the fridge. Drain for about four hours or overnight. It will become nice and thick.