raspberry, redcurrant & tayberry compote

Brilliant for a porridge topper, stirred into yoghurt or rippled through whipped cream & meringue. If you don’t like lumps, blitz to a puree and use just the same.

Also, warm gently with gelatin for a classy jelly.

400g granulated sugar

500g raspberries

500g tayberries

250g redcurrants

·      Put all the fruit in a pan on a medium heat for 10mins until softened.

·      Add the sugar and stir until dissolved. Reduce the sugar if you like it sharper.

·      Leave to cool before bagging and freezing in any size you want. A little goes a long way so small bags are handier.