I was really shocked to learn from environmental action NGO Wrap that, of the 51,000 tonnes of yoghurt that’s wasted in the UK every year, half of it is in unopened pots! The reason is our old arch enemy, date labels, which can cause confusion and trick us into thinking that perfectly safe yoghurt is not OK to eat. That’s one reason many supermarkets have scrapped use-by dates on the likes of yoghurt, but they still use best-before dates. Remember, if a product doesn’t have a use-by date, always do the sniff test before throwing it away.

Today’s recipe is a light, gelatine-free version of panna cotta that’s instead set with agar agar (a type of seaweed), which gives it a soft-set texture. It’s refreshing, deliciously sour and simple to make. I use brown sugar for flavour and micronutrients, but regular sugar, honey and other sweeteners will all also work well.

Waste not ‘panna cotta’

This vegetarian pannacotta is made with yoghurt instead of cream for a lighter, less rich and more refreshing take on the traditional Italian pudding; it’s also a delectable way to use up excess yoghurt or it’s non-dairy equivalents. It goes beautifully with my tea-soaked prunes from last week, especially with a little of their syrup drizzled over the top; it also goes well with jam, and with any poached seasonal fruit or compote. I like the soft texture of the set yoghurt just as it is, but if you want to add some crunch, scatter a few toasted nuts on top; pine nuts, for instance, have a delicious, sophisticated flavour that goes very well with the prunes.

Serves 4

2½ tbsp agar agar flakes – I used Clearspring, but if you have a different brand, you may need to alter the amount according to the manufacturer’s instructions 50g brown sugar, or honey or maple syrup 1 tsp vanilla extract 300g live yoghurt, or a non-dairy alternative

To serve Tea-soaked prunes, jam, shortbread

Pour 200ml water into a small saucepan and sprinkle the agar agar flakes on top, so they float. Turn on the heat, bring to a boil without stirring, then turn down to a simmer and stir for five minutes, until the agar agar dissolves completely. Take off the heat, add the sugar and vanilla extract, and stir again until that, too, has dissolved. Stir in the yoghurt until well combined. The agar agar will begin setting almost immediately, so quickly divide the mix between four tumblers, bowls or ramekins, then put in the fridge to set for at least four hours.

Serve straight from the containers, or loosen the sides by giving the tumblers a gentle shake, then turn out on to plates and enjoy plain or with tea-soaked prunes or jam and shortbread.