Blueberry & white chocolate pots

Put the blueberries, sugar and lemon juice in a small saucepan over a medium heat. Simmer for 4-5 minutes, swirling the pan regularly, until the berries are soft and bubbling. Set aside to cool completely.

Divide the blueberry mixture among 4 ramekins or glasses (holding 100-120ml each). Pour the cream into a separate pan and heat until steaming but not boiling, then take the pan off the heat.

Add the chocolate to the pan, leave for 30 seconds, then stir until you have a smooth ganache. Cool for 3-4 minutes, then pour the chocolate mixture over the compote. Cool to room temperature, then chill for at least 4 hours or overnight. Serve with extra blueberries on top, if liked.