Prepare your tray: Line a large, rimmed baking tray (about 30x40cm) with a sheet of baking parchment. Make sure the paper comes up the sides a little — this will make lifting the bark out later far easier.

Stir the yoghurt base: In a mixing bowl, combine the full-fat Greek yoghurt, honey, and vanilla bean paste. Whisk gently until the honey is fully incorporated and the mixture looks smooth and glossy. The scent of vanilla will bloom as you stir, warm and sweet.

Spread the yoghurt: Pour the yoghurt mixture onto the lined tray. Using a spatula, spread it into an even layer about 5mm thick. Take your time here; the act of smoothing the yoghurt is oddly soothing. The surface should be flat and even, with no thin patches where it might freeze too hard.

Prepare the berries: While the yoghurt rests, hull the strawberries and slice them into thin rounds. Leave the raspberries and blueberries whole. The berries should look bright and glossy; if any are soft or bruised, set them aside for a smoothie.

Scatter the toppings: Press the berry slices, whole berries, chopped pistachios, desiccated coconut, and chia seeds gently into the surface of the yoghurt. Work in a pattern or scatter them randomly — either way, the colours will look beautiful against the white yoghurt. Finish with a light sprinkle of sea salt flakes. The salt will catch on your tongue later, balancing the sweetness.

Freeze until solid: Place the tray carefully on a level shelf in your freezer. Freeze for at least 4 hours, or ideally overnight. You will know it is ready when the yoghurt is firm to the touch and the berries have frozen into glossy jewels. The surface should feel hard and cold, with no give when you press a finger gently against it.

Break and serve: Remove the tray from the freezer and let it sit at room temperature for 2–3 minutes. Lift the parchment paper to release the bark from the tray. Place it on a cutting board and, using the heel of your hand, break it into irregular shards. You will hear a satisfying crack as it splits. Pile the pieces onto a plate, drizzle with a little extra honey, and garnish with fresh mint leaves if you like. Serve immediately, as it will soften quickly.