Dangerous and Delicious Apricot Jam

A quick photo of the apricot jam I made with my mum - it's a dangerous batch as she broke her wrist falling from the tree. Recipe will be up soon!

Apple, Cinnamon and Apricot Porridge with Soya Yoghurt and Blueberries

I can't get enough of this porridge!

Ingredients (for one)

- 40g plain porridge oats

- 1/2 tbsp unsalted butter

- 1 1/2 - 2 tsp dark brown sugar

- 1 apple, chopped into similar sized pieces (skin is optional)

- a handful of blueberries or chopped banana

- 4 apricots, chopped

- 1 - 1 1/2 tsp cinnamon (depending on taste)

- 2 tbsp water

- milk

1. Start by melting the butter in a saucepan, then add the chopped apple and cook for one minute. Put in both the sugar and cinnamon and stir continuously until the apples start to soften. If they are starting to burn, add a little water.

2. Pour in the porridge oats, water, and cover them with milk. Keep stirring and adding milk (if needed), until the porridge oats are fully cooked and at your desired consistency. Then add the chopped apricots and stir a final time.

3. Finish it off with a spoon of yoghurt (and 1/2 tsp brown sugar if you've got a sweet tooth), a sprinkle of cinnamon, and any desired fruit.

Sweet Minced Beef

If you're bored of bolognese, this sweet, curry inspired dish is the one for you. I opted for the easy option of serving this with boiled rice, but it works better with coriander couscous. 

Ingredients (serves four)

for the sweet beef - 

1 tbsp groundnut oil

1 small onion, chopped

2 cloves of garlic, crushed

500g beef or lamb mince 

3 tsp curry powder

1/2 green chilli, chopped

2 tbsp mango chutney

2 tbsp tomato puree

10 cherry tomatoes, chopped

100ml chicken or vegetable stock

       8 dried apricots, chopped

   50g sultanas or raisins

pepper

for the couscous - 

couscous (roughly 280g - see instructions)

240ml chicken or vegetable stock

1 small handful of coriander, finely chopped (optional)

1 tbsp lemon juice

1/2 tsp sugar

1 tbsp good quality olive oil

salt and pepper

1. Fry the onion and garlic in the groundnut oil for a few minutes and then add the meat and start to brown it, stirring constantly. 

2. Next, stir in the curry powder, tomatoes, tomato puree and chutney. Cook for a few minutes and then add the stock, followed by the apricots and raisins. Season with salt and pepper and let the dish simmer gently for 20-30 minutes.

3. When the lamb has been cooking for 20 minutes, start to make the couscous. Place the couscous in a clear bowl and just about cover it with stock. Leave it for around 4 minutes with a lid or plate on top, and then fluff it up with a fork. Next add the chopped coriander (if using), lemon juice, sugar and oil, and season well.