500 g seasonal fruit, such as rhubarb, plums, apricots, strawberries or pears
2.5 cm piece fresh ginger, optional, for if using rhubarb
caster sugar, to taste
Chop up all the fruit, discarding any stones.
Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!
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A few spoonfuls of simple seasonal fruit works a treat on everything from brekkie to Sunday roast!
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council