Put the berries into a saucepan with the cloves, cinnamon and nutmeg with a tablespoon of water and the honey.
Cook over a low heat, stirring occasionally, until the berries have become soft and stewed in appearance. Add more water as it cooks if necessary.
Add the ground almonds, mix together and serve with plain, live yoghurt
Grate over lemon zest and sprinkle the seeds on top.
Add the roasted tomatoes and drizzle with the avocado or hemp oil and the remaining lemon juice.