Honeyed nut & pomegranate pots

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Ingredients 85g shredded wheat, crushed 200g pistachios, chopped 100g honey juice ½ orange 300ml pot double cream ½ x 250g pot Greek yogurt 2 tsp rosewater 110g pot pomegranate seeds Method In a bowl, mix the crushed shredded wheat with the nuts, 50ml of the honey and the orange juice, then divide between 8 small glasses or teacups. Whip the cream until very softly whipped, then fold in the yogurt, remaining honey and rose water. Divide this between the pots, too. Chill for at least 2 hrs, or up to 24 hrs. Before serving, top the pots with pomegranate seeds.