Cheer up weary fruit

 

If it’s getting towards the end of the week and the fruit bowl is looking a bit sorry for itself, here’s a super hot dessert.  When shopping can take too long and some food is hard to get, it makes sense to make the most of everything you have.

This hot fruit salad takes minutes to prepare from easy ingredients: 2 each apples and pears (cored and chopped to bite-size – don’t bother to peel), 2 bananas peeled and chopped, 2 oranges zested and juiced, a handful of raisins, a handful of crystallised ginger chopped.

Put all the ingredients into an ovenproof dish and add a little light brown sugar or honey if desired before stirring everything and covering with cooking foil.  Cook at Gas 6 or 200C for 40-60 minutes and serve.

Leftovers re-heat well at a medium microwave setting.  A peeled, de-seeded and chopped melon will make the hot fruit salad go further and, if you don’t have any ginger, try a cinnamon stick, star anise or some green cardamom pods for other exotic flavours.

If your other bananas have gone beyond the leopard stage, peel and cut in to chunks before freezing.  Whizz to a puree in a food processor with a teaspoonful of honey and, if necessary, re-freeze to firm up before serving.

 

 

BOGOF

If your self-isolating hoard of UHT milk tastes awful in tea, here’s the answer: homemade yoghurt plus the vital ingredient for a simple bread.  Two for the price of one.

The yoghurt is blissfully simple: just heat half a litre of UHT milk to 43.5 degrees Celsius and pour in to a container with a lid.  Stir a tablespoon or so of plain natural yoghurt (ideally without any additives) in to the milk.  Put on the lid and keep at the same temperature for 8-10 hours.

I’m lucky enough to have a sous-vide water bath that will maintain the pre-set temperature but you could experiment: perhaps a vacuum  flask wrapped up in a freezer bag or insulated cooler.

Pour the yoghurt through a sieve  lined with muslin and leave to drain to reach the consistency you want: the longer it drains, the less you make but the thicker it becomes.

Don’t waste the milky liquid that drains off.  Mix 250g of plain flour with 2 teaspoons of bicarbonate of soda and a good pinch of salt.  Pour in just under 200ml of the drained liquid and form the mix into a soft dough.  Quickly knead into a rough ball and place on to a floured baking sheet.  Slash a cross into the top and cook in a pre-heated oven  at Gas 6, 200C for about 30 minutes.  Knock the bottom to check if it sounds hollow – if not, return it to the oven upside down for a couple of minutes.  Eat the same day with homemade soup or it will toast well for breakfast.

You can experiment  with the yoghurt: try adding orange zest at the start , add milk powder for thicker results.

When life feels tough, it can be very satisfying to try something new, that’s created with the simplest ingredients and that you can perfect to impress family and friends when you see them next.