• Bash or roughly chop the hazelnuts.
• Place a pot over medium heat (no oil).
• Once hot, dry-fry the nuts until toasted, stirring regularly, 2-3 mins. Remove from the pot and set aside.
• Core and finely chop the apple.

• Return the pot to a medium-high heat with a knob of butter.
• Once hot, cook the apple and half the cinnamon for 4-5 mins. Add 2 tbsp water and sugar to taste. Cook until the apple is softened, 6-8 mins.
• Allow the apple cool completely (pop in the fridge for 20 mins to quicken the cooling process).
• Tear half the brioche (you can use the rest later) into small pieces. Mix with the cooled apple compote.

• Mix the yoghurt with a pinch of cinnamon and add sugar to taste.
• Layer individual glasses with the apple mixture and then some cinnamon yoghurt. 
• Repeat until you've used the ingredients then top with the toasted hazelnuts. 

Little chef's TIP: Kids can help layer the Yoghurt Parfait.