compote

"Five are making compote (which meant compost), "four are shifting the oats for fear of a touch of mildew, Konstantin Dmitrievitch."

1/2 x 397g can condensed milk METHOD First, make a compote: in a medium saucepan, bring 300g of the blueberries, the sugar, lemon zest and 3 tbsp water to a simmer over a medium heat.

We've made pancakes healthier by using wholemeal flour and sweetening them with a berry compote rather than pouring on maple syrup.

Unlike jam, a fruit compote contains whole or diced fruits.

First Class and Business Class customers can tuck into a mouth-watering lychee and raspberry mousse served with vanilla lychee compote, shaped in the design of a traditional Chinese firecracker.

Emirates business class vegan meal -- sweet potato, lentil and spinach ragout with brown rice served with moist chocolate cake and raspberry compote for dessert.

Ingredients For the pudding: 150g unrefined light muscovado sugar 110g butter, plus a little extra for greasing Two medium free-range eggs Two tsp vanilla extract 120g self-raising flour 120ml milk 180g white chocolate buttons (or finely chopped) For the blueberry compote: Two punnets of blueberries One tsp caster sugar The juice of a lemon Extras: An 800-900ml pudding basin A steamer or deep casserole dish Baking parchment and foil Kitchen string Method To make the compote: Gently heat the blueberries, sugar and lemon juice in a non-reactive pan.

Bavarian apple mousse Prep 10 min Cook 40 min Cool 2 hr Serves 6 For the compote 2 bramley apples 200g caster or granulated sugar Juice of 1 lemon 2 tsp ground cinnamon For the mousse 3 leaves gelatine 3 large egg yolks 230g whole milk 60g caster sugar 230g double cream Start by making the apple compote: peel and finely grate the apples.

INGREDIENTS: (Serves 16-24) For the sponge: 750g unsalted butter, softened; 600g golden caster sugar; 150g light muscovado sugar; 12 large eggs; 750g self-raising flour; 1tsp baking powder; 180ml whole milk; 1/2tsp vanilla extract For the crumble: 225g plain flour; 135g soft brown sugar; 1tsp fine sea salt; 150g unsalted butter, cubed For the cinnamon buttercream: 900g unsalted butter; 1.95kg icing sugar; 2tsp ground cinnamon; 180ml whole milk; 11/2tsp vanilla extract For the filling and topping: 350ml salted caramel; apple compote; plus 4 x 25cm cake tins METHOD: 1.

Ten-hour slow roasted Windsor pork belly with apple compote and crackling

However, I've spiced them up and I'm serving them with orange cream and spiced blackberry compote and a little gold glitter to add an extra Christmassy feel.