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.

Pear and Vanilla Smoothie

This is a delicious smoothie full of healthy goodness with the pear and the spinach. I was a bit worried about the spinach but you can't taste it as the sweetness of the pear comes through.

Pear and Vanilla Smoothie (adapted from Deliciously Ella)

(Serves 1)

1 pear

200ml milk

a big handful of spinach

a handful of oats

1 tbsp almond butter

1/2 tsp vanilla extract

Slice the pear into pieces, taking out the core. Then place all the ingredients in a blender and blend until smooth and creamy. Serve.

Loganberry Ripple Ice Cream

This is the second of the no-churn ice creams I have made this summer and it was utterly delicious. Even better than that peach and ginger one. It s incredibly moreish! I'm so glad I froze some loganberries so I can make more!

Loganberry Ripple Ice Cream (adapted from Tinned Tomatoes)
(Makes 2l)

375g tin condensed milk
600ml double cream
seeds from 1 vanilla pod (or 1 tsp vanilla extract)
300g loganberries
5 tbsp icing sugar

Cook the loganberries and icing sugar gently, until the berries begin to collapse, then remove them from the heat and sieve into a bowl to remove the pips. 

In a large bowl, whisk together the condensed milk, cream and vanilla until it starts to thicken. This takes about 5 minutes with an electric hand whisk. 

Pour some of the loganberry puree into the ice cream mixture and stir only enough to swirl through. 

Pour in a layer of ice cream into a box, then pour over some puree, then another layer of each. Until you have filled your box. Keep a little of the puree to pour on top of the ice cream. 

Pop the ice cream in the freezer to set, preferably overnight. Take out of the freezer about 15-20 minutes before you want to serve it, to let it soften.