Ingredients: 75 g butter 8 plums; stoned and quartered 2 dessert apples; cored, cut into wedges 2 oranges; peeled and segmented 4 tablespoons soft light brown sugar 3-4 tablespoons Calvados 150 g Greek yogurt; to serve

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Melt the butter in a frying pan and add the plums and apples. Cook for 3 minutes then add the oranges and sugar. Stir-fry for 2 minutes. Warm the Calvados, pour over the fruit and light with a match. Allow the flames to die down and serve at once with the Greek yogurt separately.