Emma Petersen’s matcha and strawberry chia pudding recipe

“I love this flavour combination for breakfast, especially as you get a subtle caffeine boost from the earthy matcha to kick-start the day,” enthuses cookbook author Emma Petersen. “If you’re anti-chia (it’s okay, I get it!), try blending the chia seeds with the milk before chilling; it gives a smoother, more pudding-like texture that might just win you over.”Matcha and strawberry chia puddingIngredients:(Serves 1)Prep: 5 minutesChill: 4 hours or overnight80ml milk of choice150g fat-free thick yogurt (DF/VE: soy yogurt)1tbsp maple syrup, plus extra if you like it sweeter¼tsp vanilla extract1tsp matcha powder20g chia seedsTo serve2–3 strawberries, hulled and finely diced granola (GF: gluten-free granola)(Lucy Richards/PA) Method:1. In a mixing bowl, whisk together the milk, yogurt, maple sy