To read more on food and diet, see Arthritis Cares healthy eating and arthritis booklet. Food Extracted from fertile by Emma Cannon (Ebury, 20) Kefir panna cotta with cardamom and honey ingredients 3 gelatine leaves 120g clotted cream 1 tbsp honey 1 vanilla pod, split in half lengthways, seeds scraped out tsp ground cardamom 350ml kefir (a type of cultured milk) 2 tbsp lemon curd Seasonal berries method Soak the gelatine leaves in abowl of iced water for five minutes, or until soft, then squeeze them dry. Meanwhile, put the clotted cream, honey and vanilla seeds into a smallpan and cook over lowheat forfive minutes, whisking all the time. Remove from the heat, add the gelatine and cardamom and stir until the gelatine has melted. Pourin the kefir in a slow, steady stream, whisking continuously. Pour into four small glasses and leave to set in the fridge overnight. Serve the panna cotta with seasonal berries and a little lemon curd.