Apple and blackberry crumble

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Fruit mixture

6 medium small apples peeled and chopped
150 – 200 g blackberries washed
2 ozs or 50 g sugar
100ml boiling water

Mix water and sugar together.
Pour into an 2lb/2L ovenproof dish
Add apples coat in sugar solution.
Add blackberries over the top.

Crumble

125 g or 4 ozs of sugar
175 g or 6 ozs of butter or dairy free alternative cubed
250 g or 8 ozs of plain flour (gluten free) or half plain (gluten free) and half ground almonds

Cinnamon to sprinkle over at the end

Add dry ingredients to a bowl and add butter, rub in the butter until the mixtures resembles that if fine breadcrumbs.

Spread the mixture over the fruit mixture.
Sprinkle cinnamon over the top.
Bake for 40 minutes on Gas Mark 5 or 190 degrees C.

Alternatives

Raspberries with crumble mixture half plain half ground almonds

Raspberries and peaches or nectarines

A mixture of various berries

Cherries and berries

Raspberry and apple

Apple and pear

Pear and almond

Tinned fruits – drained theses will be quicker to cook so 20 minutes on 200 degrees or gas mark 6 will cook and brown the crumble.

Variations of spices:

Choose one or a variety of a few, depending on personal preferences:

Cinnamon
Ginger
Nutmeg
Mixed ground spice
Star Anise

Tru3 J0y

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Cullen Skink

For the stock

– 75g/2½oz butter
– 1 tbsp vegetable oil
– 2 leeks, roughly chopped
– 2 onions, peeled, roughly chopped
– 2 fennel bulbs, roughly chopped
– 250ml/9fl oz white wine
– 500g/17½oz smoked haddock
– 750ml/1 pint 7fl oz water

For the soup

– 75g/2½oz butter
– 1 tbsp vegetable oil
– 2 leeks, finely chopped
– 2 shallots, peeled, finely chopped
– 2 garlic cloves, peeled, crushed
– 300g/10½oz potatoes, peeled, chopped
– 500ml/17½fl oz double cream
– 1 tbsp finely chopped fresh parsley
– pinch freshly grated nutmeg

Method for the stock

1, Heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.

2. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through.

3. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces.

Method for the soup

1, Heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened.

2, Add the potatoes and the chopped smoked haddock to the pan.

3, Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.

4, Stir in the cream and briefly blend the soup with a stick blender.

Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg.

Cullen, Scotland