- 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.
Pastry 175g/6oz Odlums Cream Plain Flour Pinch of Salt 75g/3oz Butter/Margarine Cold Water Topping 75g/3oz Odlums Cream Plain Flour 125g/4oz Butter/Margarine 125g/4oz Caster Sugar 100g packet Shamrock Ground Almonds 2 Eggs 2 teaspoons Goodall’s Almond Extract/Essence 2 tablespoons Fruitfield Raspberry Jam Shamrock Flaked Almonds to decorate
- Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7”/ 28x 18cm Swiss Roll tin.
- Sieve the flour and salt into a bowl. Rub in the margarine and add sufficient water to make a soft dough.
- Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.
To make topping
- Melt the margarine in a pan over a low heat.
- Remove from the heat and add the sugar, ground almonds and strong flour.
- Mix well, then beat in the eggs and almond essence. Leave to cool a little.
- Remove pastry from the fridge; spread the jam over the top of the pastry base.
- Pour the topping over the jam.
- Decorate with flaked almonds and bake for 35-40 mins. until pale golden in colour.
- When cool, cut into slices.
Cooking time: 5 minutes
- 2 eggs
- Salt and freshly ground black pepper
- A little olive oil
- 3 handfuls (approx. 50g) baby spinach leaves
- 1 tablesp. mature cheddar cheese
- Crushed chilli flakes
- Wholemeal toast
Break the eggs into a small bowl, season with salt and black pepper and whisk to combine. Heat the oil in a non-stick frying pan. Add the spinach and stir until it wilts. This will take about 2 minutes.
Add the eggs to the pan and stir to combine with the spinach and to allow the eggs to reach the bottom of the pan. Allow to cook for a minute or two, stirring occasionally. When they are just about set remove the pan from the heat. Stir through the cheese and sprinkle over some chilli flakes.
Serve with wholemeal toast.
Nutritional Analysis per Serving
- Olive oil
- 2 large flat mushrooms, thinly sliced
- Pinch of salt & black pepper
- 1 tablesp. white wine vinegar
- 4 eggs
- 4 thick slices of good bread, toasted on one side
- 4-6 cherry tomatoes, thinly sliced
- 4 slices cheese
Heat a little of the olive oil and sauté the mushrooms for a minute or two and season.
Set aside. Bring a shallow pan of water to simmer, add the vinegar and salt. Break one egg onto a saucer, stir the water to create a whirlpool, tip in the egg and leave to cook for 3 minutes. Using a slotted spoon, lift on to a plate. Repeat with the remaining eggs. Keep the water hot.
Heat the grill to high, arrange the mushrooms on the untoasted side of the bread, cover with the tomatoes and then the cheese, grill for 5-6 mins until the cheese has just melted. Place the toast on warmed plates. Slide all the eggs back into the hot water and leave for 30 seconds, lift out and drain on kitchen paper, then put one on top of toast. Season and serve.
Nutritional Analysis per Serving
Energy: 292 kcal