I was 60 the day the World Cup started and will be over a month older before I look up, blinking in the unaccustomed light, from my telly again — aside from doing these recipes and a dwindling bit of paid employment. We all have our vices. 

So here’s a recipe which has a tenuous connection to Brazil, but which ought to stop the infidels in your household from moaning about “all that football” for a few minutes at least. 

Bon appetit!

Ingredients

• 110g/4oz Brazil nuts, chopped
• 2 tbsp runny honey or maple syrup
• 55g/2oz oat flakes or porridge oats
• 1oz/25-30g desiccated coconut
• 2 standard yoghurts (thick and creamy, Greek-style is ideal), sweetened with an extra 2 tsps honey, or to taste
• ½ tsp ground cinnamon
• 4 ripe bananas (not too sloppy), sliced
• Tsp lemon juice
• 2 tsp orange juice
• 2 tsp brown sugar
• Butter or margarine for greasing baking tray

What to do

Preheat the oven to 325ºF/160ºC/mark 3. 

“Roast” the nuts in a dry frying pan, being careful not to burn them. 

How much you roast them is a matter of taste, but they should give off an absolutely delicious smell. 

Do the same with the coconut, which should be just light brown when it’s ready. 

In a bowl, mix the nuts and coconut with the honey or maple syrup and the oats. 

Spread the mixture onto a greased or non-stick baking tray, or a baking tray lined with cooking parchment. 

Bake for 10 minutes. 

Meanwhile, mix the yoghurt with the cinnamon and the extra honey or syrup. 

In a separate bowl toss the bananas in a mixture of lemon juice, orange juice and brown sugar. 

Divide half the yoghurt mixture among four glass bowls, top with half the bananas, then half the nut mixture — then repeat — with the nut mixture last. Serve chilled.