Easter Emergencies - Whilst I'm at it …

...speaking of cherries and raspberries too – I thought you'd find the following two recipes of use in your secret culinary arsenal. I have mentioned them previously but a long time back - they are definitely worth repeating.

Cherry and raspberry compote

350g cherries, stoned

150g caster sugar

juice of 1 lemon

150g raspberries

Pour 4 tbsp of water into a pan and add the cherries, sugar and lemon juice. Place the pan over a medium heat, stirring until the sugar dissolves. Cook the cherries over a low heat for 5 to 10 minutes, until they have released some juices but are not overcooked.

Add the raspberries to the pan and cook for a further 1 to 2 minutes, until they start to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving.

Cherry Compote

350g cherries, defrosted if frozen

50g granulated sugar

2 tbsp cherry juice

¼ tsp almond essence

2 tsps arrowroot

1 tbsp cold water

Place the cherries, sugar and juice in a saucepan heat gently, stirring. Cook for 10 minutes then break up the cherries so that there are no whole cherries left. Add the almond essence.

Blend the arrowroot and water together then add to the cherry mixture, on a gentle heat, stirring continuously. When the mixture has thickened heat for another minute.

Use over ice cream when warm or set aside to cool and decant into a clean screw top jar and “fridge”.

Notes:

Both the compotes have many uses – apart from warm served with ice cream. Spread it on toast, serve with yogurt, on top of cereal and definitely with scones.

Sweet dark cherries available frozen from Sainsbury's £2.15p for £480g.

Raspberries – shop around – Iceland's £1.50 for 300g.

You'll be pleased you made one or the other!