Fruit Recipes
Clementine Porridge with Citrus Salsa
2 tsp vanilla extract
140g porridge oats
1 grapefruit, peeled, seeded and chopped
small handful mint leaves
2 tbsp sunflower seeds
6 walnut halves, broken
4 x 120g pots bio yogurt
Peel the clementines, then finely chop 1 tbsp of the peel. Put the peel in a large bowl with the vanilla, oats and 800ml water. Cover and set aside to soak overnight.
To make the salsa, chop the clementines and mix in a bowl with the grapefruit and mint leaves. Cover and chill.
The next morning, tip the porridge into a pan and cook until bubbling and thick. Pour the porridge into a bowl and top with the salsa, seeds, nuts and a dollop of yogurt.
Spicy Apple Cake
115g unsalted butter, diced and chilled
225g self-raising flour
2 tsp ground cinnamon
115g light brown sugar
1 large egg, beaten
6-8 tbsp milk
225g Bramley or Granny Smith apples, peeled, cored and diced
100g sultanas
2 tbsp demerara sugar (optional)
Heat the oven to 180C/160C fan/gas 4. Butter and line a deep 20cm cake tin with baking parchment.
Mix the flour and cinnamon together in a large bowl. Add the butter and rub into the flour using your fingers, until it resembles fine breadcrumbs. Stir in the light brown sugar. Beat in the egg followed by 6-8 tbsp of milk – add it gradually until you have a smooth, thick batter.
Add the apples and sultanas and mix to combine. Scrape the batter into the prepared tin and gently level out. Sprinkle over the demerara sugar and bake for 30-40 mins or until golden and a skewer inserted into the middle comes out clean.
Allow to cool in the tin for 15 mins and then turn out onto a wire rack to cool further. Best served warm with either a dollop of cream or a little custard.