This baked apple and rhubarb dish brings together some of Britain's finest fruits in one dish and also looks beautiful. Perfect for eating outside on a summer day, when the sun is out. Simple recipe too.

1. Preheat the oven to 200°C/gas mark 6.
2. Score each apple horizontally to slightly pierce the skin - this allows the flesh to expand while cooking.

3. Core the apples by pushing an apple corer down through the apple until it pierces the bottom, discard the core. Repeat for all.

4. Mix rhubarb, brown sugar and cinnamon together in a bowl. Stand the apples up side by side in a baking dish.

5. Use your fingers to push the rhubarb mixture into each apple, dividing the mix evenly.

6. Add a blob of butter to the top of each and sprinkle over the Demerara sugar.

7. Bake in the oven for 20-25 minutes or until the apples are cooked through - you can check this by piercing the apples with a skewer.

8. Meanwhile, split the vanilla pod in half with a small knife. Scrape out the seeds and add to a bowl with the yoghurt and honey, whisk to combine.

9. Remove the apples from the oven and allow to cool slightly. Serve on plates with the yoghurt. Drizzle over the juices from the baking tray.