1 cup oats
1 tablespoon sugar
1½ teaspoons agar agar powder
1 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
200g purple-fleshed kūmara
4 ripe, soft peaches or bottled peaches
125g blueberries
freeze-dried blueberries (optional)

I have loosely based this on taho, the Filipino dessert made with silken tofu, tapioca pearls and brown-sugar syrup. The oat ‘tofu’ is set more like a panna cotta and you can make it with any milk you like, such as bought oat milk or soy, almond, coconut etc. If making your own milk, you need to start the day before to strain it. The kūmara wafers add lovely crunch, as do the freeze-dried blueberries so you could just opt for one or the other.

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2.Put the oats in a bowl with a pinch of salt.
3.Add 250ml boiling water and leave to cool.
4.Transfer to a blender or food processor, add 300ml cold water and blend for about 1 minute (reduce the time a little if using a high-speed blender).
5.Strain through muslin or similar, then place in the fridge overnight, stirring once or twice to help the liquid through.
6.Measure 500ml of the strained liquid into a saucepan and stir in the sugar, agar agar powder and a pinch of salt.
7.Bring to just before the boil (but do not boil) then simmer for 2 minutes to dissolve the sugar.
8.Pour into a 20cm x 20cm baking dish or similar container.
9.Leave to set. Cut into cubes and store in the fridge.
11.Heat the oven to 150°C.
12.Put the brown sugar in a saucepan with 1 cup of water and bring to the boil.
13.Boil for about 10 minutes to thicken. Stir in the cinnamon and vanilla.
14.To make the kūmara wafers, slice the purple kūmara into thin slices, then dip each in the syrup to coat and lay out on a baking sheet lined with baking paper.
15.Bake for 30-35 minutes, turning halfway through.
16.They will be a little soft when you remove from the oven but will crisp up when they cool.
17.Cool on a wire rack and store in an airtight container.
18.Peel the peaches if liked, slice and put in a bowl with the syrup and set aside.
19.To serve, layer glasses with pieces of the oat 'tofu', blueberries and peach slices.
20.Pour over some syrup and finish with a kūmara wafer and some crushed, dried blueberries.

Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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