- 225g porridge oats, jumbo ones give a good texture
- 125ml freshly squeezed orange juice
- 225ml natural yogurt, can be low fat
- 3 tbsp clear honey
- finely grated zest of 1 lemon
- 2 red or pink dessert apples
- 2x 125g punnets raspberries
- 50g hazelnuts in their skins, lightly toasted and coarsely chopped
- single cream, to serve (optional)
1. Mix oats, orange juice and 300ml/½ pint cold water in a bowl. Cover with cling film and leave in the fridge overnight.
2. The next morning, stir in the yogurt, honey and lemon zest. Quarter and core the apples, grate them in and stir well. Spoon into bowls and top with raspberries and toasted hazelnuts. Pour on a little single cream, if you like.
- 1 small ripe banana
- about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve
- apple juice or mineral water, optional
- runny honey , to serve
Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.
- 4 duck breasts
- 4 tbsp soy sauce
- 2 tbsp honey
- 4 tbsp raspberries vinegar
- 100g mixed green leaves
- 150g fine green beans, trimmed and blanched
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 5 tbsp walnuts or hazel oil
- 125g cherry tomatoes
- 75g pecans
Using a sharp knife, slice a criss-cross pattern on the skin side of the duck breasts and season well.
Put in a shallow bowl and add the soy sauce, honey and 2 tbsp raspberry vinegar.
Turn over a couple of times then marinate for 2 hours and refrigerate for up to 24 hours.
Heat the oven to 200C/fan 180C/gas 6.
Wipe the duck dry with kitchen paper and heat a non-stick frying pan.
Sear the duck breasts skin-side down, then reduce the heat and cook until the fat has rendered down and the skin is crisp, about 10 minutes, turn over.
Transfer to the oven and cook for 8 minutes.
Rest for 5-10 minutes then slice.
Arrange the salad leaves and beans on a platter or individual plates.
Put the remaining raspberry vinegar, balsamic, mustard, walnut oil and some salt and pepper into a glass jar and shake well.
Put the sliced duck breast, tomatoes and pecans on top of the beans.
Pour the dressing over and serve.
- 200ml cranberry juices
- 1 tbsp caster sugar
- 1 large ripe mango
- 150g punnet raspberries
- vanilla ice cream or yogurt, to serve
1. In a small pan, bring the cranberry juice and sugar to a rolling boil, then remove from the heat and leave to cool.
2. Meanwhile, peel and thinly slice the mango, then tip into a large bowl with the raspberries. Pour the cranberry syrup over, then spoon into bowls. Serve with scoops of ice cream or spoonfuls of yogurt.
- 200g caster sugar
- 200g butter, softened
- 4 eggs
- 1 tsp vanilla extract
- 200g self-raising flour
- 1 tsp baking powder
- 3 tbsp milk
- 200g punnet raspberries
- 140g marshmallows
1. Grease a 23cm-deep, loose-bottomed cake tin and cut out a circle of baking parchment to fit into the bottom. Cut a thick strip of parchment to fit around the side of the tin. Heat oven to 190C/fan 170C/gas 5. Put the sugar and butter into a large mixing bowl. Using an electric whisk (or wooden spoon if you’ve got more time and energy), beat them together until creamy and soft. Crack in the eggs, one by one, giving a good beat after each addition. Stir in the vanilla extract, then the flour and baking powder, then stir through the milk to loosen the mixture. Carefully stir in half the raspberries, making sure you don’t mix too vigorously or they will fall apart.
2. Cook the cake for 25-30 mins until just about cooked through. Then, carefully take it out of the oven. Scatter the marshmallows all over the cake, trying to leave a 2cm border round the edge of the tin as the marshmallows will expand when cooking, then tuck raspberries into any gaps. Return to the oven for another 10 mins until the cake has fully cooked through and the marshmallows are lightly browned and gooey. Leave for 5 mins, then ease out of the tin, cut up and eat.