Mix together the eggs and the yoghurt.

Add the coconut flour to the egg and yoghurt mixture bit by bit and mix well at this point to ensure there are no lumps. Add just enough coconut flour to get the right consistency. The batter should be pourable but not runny, almost paste like.

Grate the Parmigiano Reggiano and add half of it to the blini batter. Stir well to ensure that it is evenly distributed.

Heat a teaspoon of the oil in a frying pan on a medium heat on the stove. Take a tablespoon of the mixture and dollop it into the pan - you want a blini about 3cm in diameter.

Fry on one side for about 2 minutes, flip them over and cook for another 2 mins. Remove from the pan once both sides are golden brown. Leave to rest on a paper towel to absorb any excess oil.

Repeat the steps until you have used all the mixture adding more oil as you need it.

Preheat the oven to 160C (320F) and arrange the other half of the grated cheese in a thin layer on a baking parchment lined tray.

Do the same with the prosciutto but add another layer of baking parchment on top of the prosciutto and top with a second baking tray.

Bake in the oven for around 10 mins until the cheese turns a slight golden brown colour and the prosciutto darkens and crisps up.

Allow to cool and break up into shards.

Pipe the cream cheese on top of the cooled Cheesy Blinis.

Add a crispy Prosciutto and a Parmigiano Reggiano shard and a pea sized dollop of cranberry sauce.

Finish with a coriander leaf and serve.