Strawberry & blueberry compote

I always have a tub of compote in my fridge as I have it with breakfast almost everyday. It works so well with overnight oats, porridge, granola and yoghurt or pancakes adding flavour and sweetness in a nutritious way - head to the ‘Breakfast’ section for recipes.

My blueberry-hating children will also eat this, so it’s a good way of getting them to eat a wider variety of fruit!

Ingredients

• 400g frozen blueberries & strawberries

• 1-2 tbsp honey or maple syrup (optional)

Method

• Warm the fruit in a lidded saucepan and once it has fully defrosted, take the lid off and simmer for 5 minutes.

• Use a potato masher to break up the larger pieces of fruit or blitz with a hand blender if you prefer a smoother texture.

• Stir in the honey or maple if you’re using. This compote is naturally quite sweet so you might like it without.

Easter breakfast: chocolate strawberry & raspberry coconut cream on toast

Looking for something a little bit special to have on your toast this Easter weekend? Well, I’ve got a couple of ideas that you might want to try. Baker Street bakery asked me to create a family friendly recipe for you to enjoy over the holidays, so I’ve used their sliced brown and seeded topped with a classic combo: chocolate & strawberry, and one you might not have tried before: coconut cream & raspberry coulis! 

All the ingredients for these toast toppers are super quick to make and you can prep them a few days in advance if you want to. The coconut cream and raspberry couli are also really good on cereal or pancakes too if you have any left over!

Ingredients

Serves 4

• 8 slices of Baker Street toast (I used brown & seeded)

• Chocolate hazelnut spread (recipe here)

• 4-6 strawberries, sliced

• 250ml coconut cream (recipe below)

• 50g raspberry coulis (recipe below)

• 8-10 fresh raspberries

• Toasted coconut pieces, optional

  Method

• Prepare the chocolate sauce, coconut cream and raspberry coulis a day ahead if you can as they will all need to go in the fridge to cool down before serving.

• Make the toast, cut into quarter triangles and start loading with the toppings: a large swipe of chocolate spread and a couple of strawberry slices or a spoon of coconut cream, a drizzle of raspberry coulis and a sprinkle of coconut pieces if you have them. Toasted desiccated coconut would also work well too.

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Coconut Cream

Ingredients

• 250ml coconut cream

• 1 tbsp icing sugar, sifted

• ¼ tsp vanilla essence

Method

• Pour the coconut cream into a mixing bowl and whisk on high for 15 minutes until thickened.

• Add the icing sugar and whisk thoroughly. Stir in the vanilla.

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Raspberry Coulis

Ingredients

• 300g frozen raspberries

• 50g soft light soft brown sugar

Method

• Put the raspberries into a pan and warm gently for 10 minutes. Add the sugar and simmer for 5 minutes.

• Pass the raspberry sauce through a sieve to get rid of the seeds using a silicone spatula to squeeze it through. It will take a while to get all the sauce through the sieve, so just keep going until you have mostly seeds left and no more juice is coming through.