- Preheat the oven to 180°C/350°F/Gas Mark 4.
- To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
- Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
- Meanwhile boil the ingredients for compote for 3 – 4 minutes.
- When pastry is baked, fill with the apple and cranberry compote.
- To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
- Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
- Serve with ice cream or whipped cream.
Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper… whenever you fancy, really! Their fluffy, creamy texture should mean they’re a big hit with everyone, no matter how young or old.
- 2 tbsp Dairygold
- 4 eggs
- 1/4 cup milk
- Salt and pepper
Crack the eggs into a bowl and add the milk and seasoning.
Blend it all together while you heat the Dairygold in a non-stick saucepan over medium heat.
Pour in the egg mixture and keep an eye on it, spatula at the ready.
As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft curds form.
Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you’ll only make them tough.
Once they’re cooked, remove from the heat and serve immediately if not sooner! The longer you leave them in the pan, even if the heat is off, the more they’ll continue to cook.
Serving suggestions? Where do we start! Here are just a few options:
A little chopped chives or basil really opens out their flavour.
They’re lovely with smoked salmon or sliced ham.
They make a perfect component of a fry-up.
They go great with cooked mushrooms, cherry tomatoes or spinach.
And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.