Chia pudding

Stir the chia seeds thoroughly into the milk or other liquid, wait 5 minutes, then stir again to break up clumps. Chill for at least 2 hours, or overnight, until spoonable.

Start with 3 tablespoons of chia seeds for 250 ml of milk or plant-based drink. Stir well, leave for 5 minutes and stir again; add a splash more liquid if it becomes thicker than you like.

Yes. It usually thickens enough after about 2 hours in the fridge, though an overnight chill gives the seeds more time to soften and the texture becomes more even.

Keep it covered and refrigerated, and eat it within 3–4 days. Add fresh fruit just before serving, rather than storing it mixed in, so it stays fresher.

Yes: freeze it in a sealed container for up to about 2 months, leaving room for expansion. Thaw it overnight in the fridge and stir well before eating; the texture may be less smooth.

Fresh berries, sliced banana, stewed apple, toasted nuts and a spoonful of yoghurt all work well. For a chocolate version, stir in cocoa powder before chilling and finish with banana or raspberries.

Yes, water will set the chia seeds, but the pudding will taste less creamy. Blend in a little yoghurt or coconut milk, or add fruit and a pinch of cinnamon for more flavour.

A 100 g portion contains 4.9 g of fibre. Chia pudding’s fibre comes largely from the seeds, which swell and form a gel as they absorb liquid.