Roast peaches with vanilla and thyme

The compote will last for up to two weeks in a jar in the fridge. Serve over yoghurt for breakfast or ripple through whipped cream for a quick dessert.

Serves 4

4 large peaches, stone in, halved
2 tbsp honey
1 tbsp vanilla paste
6 tbsp water
4 sprigs thyme, leaves picked

Heat the oven to 220C (200C fan)/425F/gas 7. Arrange the peach halves cut side up on a large roasting tray.

In a small bowl, mix the honey, vanilla and water, then pour evenly over the peaches. Sprinkle over the thyme and roast for 20-25 minutes, until the peaches are soft, syrupy and golden.

Squish the peaches in the tray with all the juices to make a compote, remove the stones, then spoon into jars.

IMAGE: Matt Russell for The Guardian