A brunch-friendly oat and fruit bowl with yogurt and crunchy seeds - pack in 2 of your 5-a-day in the morning
- 1 firm but ripe red-skinned pear, unpeeled
- 2 tbsp oats
- 150g pot 0% fat bio-yogurt
- 3 tbsp skimmed milk, plus a bit extra
- 1 tbsp pumpkin seeds
- 2 handfuls blueberries
MethodLeave for 5-10 mins, then check the consistency and dilute with a little more milk or water if it is too thick. Spoon on the remaining yogurt, pile on the berries and remaining seeds, then serve.
- 2 x 7g sachets fast-action dried yeast
- 600g '00' flour, sponge flour or plain flour, plus extra for dusting
- 50g golden caster sugar
- 400ml warm milk
- 50g melted salted butter, plus extra for greasing and to serve
- 1 large egg, beaten
- 200g jar Nutella, plus extra to serve (optional)
- 200g raspberries
- 1-2 tbsp chopped hazelnut
- 1 tbsp granulated sugar
- raspberry jam, to serve
- Up to 3 days before you want to bake (and best if at least 1 day), mix the yeast, 400g of the flour, the sugar and 1 tsp salt in a big bowl. Whisk together the milk, melted butter and egg, then tip into the dry ingredients and mix with a wooden spoon. Cover tightly with greased cling film and chill at least overnight or up to 3 days.
- When you’re ready to finish the bread, heat oven to 180C/160C fan/gas 4. Add the remaining flour to the dough and use your hands to mix in. Tip onto a lightly floured surface and lightly knead to completely bring together. Roll out with a little more flour to a 50 x 30cm rectangle. Spread the Nutella all over the dough. Scatter the raspberries evenly over, then press lightly with your hands so they stick into the dough a bit.
- With a long side facing you, roll up as tightly as you can (like a Swiss roll). Use a sharp knife, dusted with a little flour, to cut the roll in half down the length – but not quite through at one end, so the 2 strips are still joined. Twist the 2 strips together, then bring the ends together to make a wreath, pinching the ends together to stick. Lift onto a baking sheet, scatter with the hazelnuts and granulated sugar, and bake for 30-40 mins until browned and crusty.
- Cool until just warm. Serve with butter, raspberry jam and extra Nutella, if you like.
- 1 x classic pancake recipe (see 'Goes well with')
- 250g tub mascarpone
- 1 tsp vanilla extract
- 3 tbsp caster sugar, plus a little extra for sprinkling
- 1 egg yolk
- 50g unsalted butter
- 6 small eating apples, peeled, cored and cut into 8
- 200g blueberries
- ½ tsp ground cinnamon
- 200g blueberries
- 3 tbsp caster sugar
- squeeze fresh lemon juice
- Prepare pancakes following the classic recipe (see 'Goes well with').
- Beat together the mascarpone, vanilla extract, 1 tbsp of the sugar and the egg yolk until smooth and thoroughly combined, set aside. Melt half the butter in a large frying pan and add half the apples and half the remaining sugar. Cook until the apples are tender and starting to caramelise. Remove from the pan and cook remaining apples in the same way. Set aside. Add the blueberries to the pan, cook for 1-2 mins until they start to soften, remove from the pan and add half to the apples.
- Place all the ingredients for the sauce in a saucepan with 75ml of water and cook over a low heat until the blueberries start to break down. Push the mixture through a fine nylon sieve, taste and add sugar or lemon juice if needed. Add the reserved softened blueberries and pour into a jug for serving.
- Heat the oven to 180C/160C fan/gas 4. Lay the pancakes out on a work surface and divide the mascarpone mixture into the middle of each pancake in a neat dollop. Top the mascarpone with the apple and blueberry mixture and fold over the sides of the pancakes to completely encase the filling in a neat square parcel. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.
- Bake on the middle shelf for about 10-15 mins or until warmed through. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.
- 3 tbsp butter
- 4 tbsp demerara sugar
- 2 small eating apples, peeled, cored and diced
- pinch each ground allspice and cinnamon
- 75g blueberry
- 500g pack puff pastry
- little plain flour for rolling
- 1 egg, beaten
- First make the filling: melt the butter and 3 tbsp of the sugar in a medium saucepan. Stir in the apples and spices and cook for 5 mins, until the fruit is slightly softened but not cooked. Remove from the heat and stir in the blueberries.
- Roll the pastry out on a lightly floured surface to £1 coin thickness. Cut out 8 x 11cm squares. Prick the squares all over with a fork and transfer to a baking tray.
- Divide the filling between the pastry squares, spooning it into the centre of each square. Bring the four corners into the centre of each square and pinch together edges using a little of the egg to help stick. Brush all over the danishes with the rest of the egg. They can be covered and chilled for a few hours now.
- Heat oven to 220C/200C fan/gas 7. Dust with the remaining demerara and cook for 20 mins until the pastry is golden. Don’t worry if they pop open while cooking – they look even prettier.