Pour 200ml of semi-skimmed milk into a small saucepan, add ½ a teaspoon of vanilla bean paste, and warm on a medium heat until simmering. Remove from the heat and stir in the gelatine.

Whisk in 200g of natural yoghurt, until smooth, then pour the mixture into 4 serving moulds or small glasses. Cover and chill for at least 4 hours, or until set.

Preheat the oven to 180°C/350°F/gas ,

Chop 200g of rhubarb into 5cm pieces and place in a large baking tray. Drizzle over 2 tablespoons of runny honey, then coarsely grate over 150g of strawberries.

Bake for 30 minutes, or until the rhubarb is soft and juicy, but still holds its shape. Set aside until ready to serve.

Hull and slice the remaining 150g of strawberries.

Turn out each panna cotta onto a plate with the rhubarb and fresh strawberries. Drizzle with a little runny honey, if needed, and serve.