Chia seeds set overnight in vanilla milk with honey until the texture turns thick and silky, then topped with roasted peach halves and toasted almond flakes. A summer breakfast that does its prep the night before. The peaches caramelise in the oven; the pudding stays cool.

Chia pudding is the modern wellness-cafe staple but the technique itself is much older: chia seeds were a foundational grain for the Aztecs, who fermented them with water into a thick gel for energy on long journeys. The seeds contain a soluble fibre called mucilage that absorbs liquid and forms a gel; left in milk overnight, the chia turns into something between a tapioca pudding and a panna cotta.

The whisking is the small step that prevents the chia from clumping at the bottom of the bowl. Whisk hard for thirty seconds after adding the seeds to the milk, then again ten minutes later, then leave to set. Two rounds of whisking distributes the seeds evenly through the mixture so the set is uniform throughout.

A2 Lactose Free milk is the dairy choice that suits the lactose-intolerant; substitute almond, oat or coconut milk for a fully plant-based version, though the texture will be slightly thinner. Roasting the peaches at 200 degrees for fifteen minutes (cut-side up, drizzled with honey) concentrates their sweetness and pulls out the juices; spoon both the fruit and the syrup over the cold pudding. Toasted flaked almonds for crunch. A clean, light breakfast for a warm morning.