Raspberry and Peach Pots

Put the honey and butter into a small pan and bring to the boil, stirring occasionally. Boil for 5-7 minutes. Meanwhile spread the nuts out on a baking tray lined with baking parchment and toast in the oven at 200°C for a few minutes. Then add the nuts and rolled oats to the caramelised honey, mix well and spread on an oiled baking tray. Leave to set.

Wash and halve the peaches, remove the stones and cut into bite-sized pieces. Heat the raspberries in a pan with the lemon juice. Stir in the sugar and vanilla extract. Puree half of the raspberries and push through a sieve. Mix with the peaches and the rest of the raspberries and divide between the glasses.