Fruit compote
Make this on a Sunday evening and it’s perfect for breakfast on Monday, Tuesday and Wednesday.
Ingredients
You can use any variety of stoned fruit like apricots, plums, peaches and cherries and some strawberries and blackberries.
Method
Halve the plums and take out the stones.
Wash the strawberries, cherries and plums and place in a roasting tray. Drizzle with 2 tablespoons of runny honey and 1 teaspoon of cinnamon.
Roast in the oven at 200˚C for 25 minutes until fruit has softened.
Eat warm or cold with dishes below. Store in the fridge in an air tight container for up to 3 days.