Ampleforth Apple and Yorkshire Hedgerow Blackberry Crumble Creme Anglaise

DessertServes 2

Compote

# Peel and core the apples and chop roughly. # Place in a saucepan with the sugar and cover with a lid, cook until softened, then add the blackberries and stir.

Crumble Topping

# Place the dry ingredients into a bowl and rub in the butter until a crumble texture is reached. # Put the compote mix into a suitable baking dish, cover with the crumble topping and bake in the oven at 180°C for approximately 20-30 minutes.

Crème Anglaise

# Bring the milk, cream and vanilla pod to the boil. # Whisk the sugar and egg yolks together until light and fluffy. # Slowly pour in the hot liquid constantly stirring. # Pour the mix back into the pan and gently heat, constantly stirring until the mixture thickens. # Sieve into a suitable pouring jug.

Blueberry Compote

Side dishServes 2

# Place ingredients for compote into pan, bring to boil and gently simmer for 10 minutes. # Compote can be served hot or cold. # Place compote in bowl of large individual glass. # Place a scoop of Yorvale Vanilla with Vanilla Pod Ice Cream on top of compote

Alternative for Christmas

# Replace the blueberries for pitted prunes. # Replace the Port with Armagnac. # Replace the white sugar with brown sugar. # Serve with Yorvale Rich Chocolate Ice Cream.

Cinnamon Bagels with Fruit & Oat Compote

SnackServes 2

# Place all the fruit and sugar in a medium saucepan with 1 tablespoon of water. # Bring to the boil and cook covered for 5-6 minutes until softened but chunky. Add the oats and cool. # Meanwhile, slice each bagel into 5 thin discs and lightly toast on both sides. # Serve with the fruit compote.

Cook's tips:

* Replace the rhubarb with fresh plums and add some ground cinnamon to the compote. Serve with low fat natural yoghurt. * Making the compote ahead of time makes this an ideal breakfast for bringing into work.