Line your tray: Take a large baking sheet (about 30x40cm) and line it tightly with a sheet of baking parchment. Make sure the parchment comes up the sides a little to catch any drips. You’ll hear the paper crinkle as you press it into the corners.

Mix the base: In a large mixing bowl, combine the 750g of Greek yogurt, 3 tablespoons of honey, and 1 teaspoon of vanilla extract. Whisk vigorously for about 30 seconds until the mixture is completely smooth and glossy, and you can see the honey has fully disappeared into the creamy white yogurt.

Spread the bark: Pour the yogurt mixture onto the centre of your lined tray. Using a spatula, spread it out into an even rectangle, about 1cm thick. The surface should look like a smooth, white canvas. Take your time to get the thickness consistent.

Add the berry swirl: Scatter the 200g of berries evenly over the yogurt. Use the tip of a knife or a skewer to gently swirl the berries into the yogurt. You’re not looking to mix them in completely, just create lovely marbled ribbons of purple and red against the white background. You’ll see the yogurt stain slightly as you work.

Scatter the toppings: Evenly sprinkle the chopped dark chocolate, pistachios, chia seeds, and desiccated coconut over the top. Finish with a tiny pinch of sea salt. Press the toppings down gently with your fingers so they adhere to the yogurt as it freezes.

Freeze solid: Carefully place the tray on a flat shelf in your freezer. Freeze for a minimum of 4 hours, or preferably overnight. The bark is ready when it is completely solid to the touch and makes a hard, glass-like sound if you tap the tray. It should lift off the parchment in one rigid piece.

Break and serve: Once frozen, lift the bark off the parchment. Place it on a cutting board. Use your hands to break it into rustic, irregular shards, or use a sharp knife to cut neat squares. You’ll hear a satisfying, clean crack as the bark breaks. Serve immediately, as it will start to soften at room temperature.