Apple and Prune Compote

I love compote with Greek yoghurt for breakfast, it has become one of my staples, and whilst this doesn't look the most appetising it is absolutely delicious. I used apples from my Mum's garden and prunes that had been lingering in the cupboard for a while.

Apple and Prune Compote (from River Cottage Light and Easy)
(Serves 4)

3 large or 4 medium cooking apples
125g pitted prunes, halved
1/2 vanilla pod
1 tbsp caster sugar

Peel quarter and core the apples, then slice them into a saucepan. Add the prunes. Split open the vanilla pod and scrape out the seeds. Add the seeds and pod to the pan. Sprinkle over the sugar and add 150ml water.

Put the saucepan over a medium low heat and bring to a simmer. Cook gently for about 20 mins, stirring occasionally until the apples have broken down. Take off the heat and leave to cool. Remove the vanilla pod before serving.

Pork Fillet with Prunes, Mustard and Barley

I really enjoyed this dish but I wasn't that keen on the prunes. I think they either need chopping up a bit or removing from the dish. It would have worked well without them. I used cavolo nero for the greens which were delicious.

Pork Tenderloin with Prunes, Mustard and Barley (from Amazing Grains by Ghillie James)
(Serves 2-3)

1 tbsp oil
1 small onion, chopped
1 garlic clove, crushed
100g barley
650ml chicken or veg stock
15 pitted prunes
100ml white wine
400g pork tenderloin, cut into slices
200g kale or greens, thickly shredded
2 tsp dijon mustard
3 tbsp creme fraiche
salt and pepper

Bring the stock to the boil and cook the barley according to packet instructions.

Meanwhile, soak the prunes in the wine for 30 mins.

Season the pork slices with salt and pepper. Heat the oil in a frying pan over a high heat, brown the pork on both sides. Remove to a dish and add the onion and garlic, fry for a few mins until soft and translucent.

Add the kale or greens and fry adding a splash of water. After a couple of mins add the prunes and wine. Reduce for 30 secs and then stir in the mustard and creme fraiche and add the pork back to the pan. Taste for seasoning, then remove the pork from the pan.

Add the cooked barley to the sauce and stir together. Divide the barley mixture between 2 plates and then top with the pork.

Chicken with Potatoes, Prunes and Pomegranate Molasses

This was so so so good, the flavours were just perfect, lovely and sweet and sticky prefect with the chicken. I served it with a green salad and veg. If you make one thing make this!

Chicken with Potatoes, Prunes and Pomegranate Molasses 

(from The Guardian)

(Serves 6)

4 chicken legs

500g charlotte potatoes 

2 large onions, peeled and quartered

120g pitted prunes

30g grated fresh ginger

100ml soy sauce

90ml pomegranate molasses

1 tbsp maple syrup

120g sweet mango chutney

1/2 tsp whole black peppercorns

20g oregano sprigs

Heat the oven to 200C. Mix all the ingredients together in a bowl, the tip into a large casserole dish. Cover with a lid (or thick foil), and bake for 10 mins. Lower the heat to 180C, and cook for two hours longer, stirring every now again.

When the time is up, remove from the oven, stir once, cover and set aside for at least 15 mins, to rest and allow the flavours to mingle. Garnish with a few oregano leaves and serve.