Peter Sawkins served up a delicious Scottish cranachan dessert with double cream and yoghurt to celebrate Burns Night on Steph’s Packed Lunch.

The ingredient are: 150ml double cream, 2tbsp clear honey, 150g Greek yogurt, 3tbsp Whisky, 150g granola and 200g raspberries, fresh or frozen and defrosted.

See recipes by Peter in his book titled: Peter’s Baking Party: Fun & Tasty Recipes for Future Baking Stars! available from Amazon now.