Apple, raspberry and blueberry crumble

Crumble is really quick and easy to make, perfect in winter or summer and a great end to any meal. You can use any fruit you fancy, this combination is really light and fresh.

 

Ingredients:

For the filling

• 4 large cooking apples, peeled and chopped
• 1 punnet of raspberries
• 1 punnet of blueberries
• ½ the juice of one lemon
• 50g sugar

For the topping

• 105g rolled oats
• 105g white flour
• 60g sugar
• 105g cubed butter
• 1 teaspoon cinnamon

Serves 8 people

1. Preheat the oven to 190oc. Mix all of the filling ingredients in a deep oven dish and then put to one side.
2. Add all of the topping ingredients to a mixing bowl and rub lightly with the tips of your fingers until it resembles bread crumbs. Then sprinkle over the topping.
3. Bake for 30-40 minutes until crisp and golden, serve with cream or ice cream.

Bacon and asparagus risotto

I love risotto, its so comforting and goods to eat. You can make it sticky and gooey for the winter or light and healthy for the spring/summer This recipe is prefect for the Spring also asparagus is in season right now!

INGREDIENTS

• 3 large knobs of butter and 2 tbsp olive oil for the risotto
• 1 pack of smoked bacon
• 1 chopped onion
• 2 cloves of crushed garlic
• 400g/14oz arborio (risotto) rice
• 1 glass white wine (optional)
• 2 pints of hot stock (chicken or vegetable)
• 1 bunch of asparagus chopped into large chunks
• parsley, chopped to finish

Recipe:

1. Chop the bacon and fry it in the pan on a medium with 1 tbsp of the oil, when it is golden and crispy remove it from the pan and set aside.
2. In the now empty pan add in the butter and the rest of the oil then onion and cook for 5-10 minutes until softened, add the garlic and cook for a further 5 minutes.
3. Add the rice to the pan and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and and season well with salt and pepper. 
4. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. 
5. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary.
6. Add in the asparagus and cook for a further 5 minutes. Then turn off the heat, pop and the lid and leave for 5 minutes to rest.
7. Sprinkle over the chopped parsley and its ready to serve!

Serve with cheese, garlic bread and a nice glass of wine (makes this recipe a bit less healthy!)