Baked Peaches with Ginger & Greek Yoghurt

This is summer on a plate. The peaches go soft and juicy in the oven. The ginger adds warmth. The yoghurt melts into the warm fruit. It takes five minutes to prep and feels like something you'd get in a restaurant. But you're in your slippers.

Why it's gut-friendly: Peaches are a low-FODMAP fruit, meaning they're gentle on sensitive stomachs. Ginger is a well-known digestive aid that soothes nausea and bloating. Greek yoghurt provides probiotics.

Ingredients (Serves 2):

• 2 ripe peaches or nectarines, halved and stoned
• 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
• 1 tbsp maple syrup
• A small knob of butter or coconut oil
• Greek yoghurt or coconut yoghurt to serve
• A sprinkle of chopped pistachios (optional)

Method:

1. Preheat oven to 180°C (160°C fan).
2. Place the peach halves cut-side up in a small baking dish.
3. Divide the grated ginger and maple syrup between the peach halves, dotting into the cavity where the stone was.
4. Top each half with a tiny knob of butter or coconut oil.
5. Bake for 15-20 minutes, until the peaches are soft and juicy and starting to caramelise at the edges.
6. Serve warm with a generous dollop of yoghurt and a sprinkle of pistachios if using.