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Summer fruit compote

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Hiya! Today we will discuss about Summer fruit compote

Ingredients

Ingredients
4 large plums, stoned and cut into wedges
200g punnet blueberries
zest and juice 1 orange
25g soft light brown sugar
150g punnet raspberries
thick yogurt and honey, to serve (optional)

Direction

Cook the plums and blueberries in a small pan with the orange zest and juice, sugar and 4 tbsp water until slightly softened but not mushy. Gently stir in the raspberries and cook for 1 min more. Remove from the heat and allow to cool to room temperature. Serve with yogurt and a drizzle of honey, if you like.

Summer fruit compote

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Heat the oil in a frying pan. Add the shallot and a generous pinch of salt and cook for 2-3 mins until softened, then add the garlic, breadcrumbs, pecans and thyme and cook for 1 min more. Add a splash of vegetable stock to bring the mixture together, then set aside.

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Lighter chicken Kiev

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First, make the filling. Heat oven to 220C/200C fan/gas 7. Mix together 1½ tbsp oil with the cumin, cinnamon and vinegar, and rub the mixture all over the beetroot. Put the beetroot into a small roasting tin, season well, then cover with foil and roast for 20 mins.

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Heat oven to 180C/160C fan/gas 4. Toss the squash with 1 tbsp oil and some seasoning on a baking tray, arrange in a single layer and roast for 35-40 mins, or until soft and starting to caramelise around the edges. Meanwhile, heat the remaining oil in a deep pan or casserole dish. Season the chicken, then cook until browned all over. Add the garlic and ginger, stirring for a min or 2, then add the stock, coconut milk, whole chillies, soy and 250ml water. Bring to a gentle simmer, cover with a lid and poach the chicken for 20 mins.

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