Yoghurt with ginger berries

A very simple breakfast, but pretty, and tasty.

500 ml plain yoghurt - ideally greek yoghurt

1 knob of ginger, grated or chopped finely

200 frozen blueberries

200 grams froxen blackberries

200 grams frozen strawberries

1 heaped teaspoon ground ginger

Mint to garnish

Put the fruit, ginger and ground ginger in a pan and warm over a low heat until the fruit has reduced down.

Set aside some of the juice. Puree the rest of the fruit using a hand blender. Stir this gently through the yoghurt, so that it is streaked with fruit.

Drizzle the juice over.

Serve garnished with mint.