Spiced Roasted Fruit with Honeyed Yoghurt

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1 Spiced Roasted Fruit with Honeyed Yoghurt Serves 6 2 apples 6-8 local plumbs 110g/4oz mixed dried fruits 2 stalks rhubarb 200g strawberries or raspberries Zest and juice of 2 oranges 2 tbsp hone y 1 cinnamon stick broken in half 3-4 star anise (optional ) 2 cardamom pods 110g/4oz low fat yoghurt Serve 1 dsp honey Wash the fruit and remove all stones. Leave the small fruit whole and half or quarter any of the bigger fruit. Place the apples, plumbs, dried fruit and rhubarb an ovenproof dish. Place the orange juice and zest in a small bowl and mix with the honey, cinnamon stick and star anise. Shell the cardamom pods, crush the seeds, add to the bowl and mix well. Pour the syrup over the fruits and roast in the 200 C/Gas Mark 6 for minutes, spooning the syrup over the fruit regularly during cooking. When the fruit has softened and blackened slightly, remove from the oven. Serve hot or cold with yoghurt. 23B

2 Jenny s Take on a Healthy Ulster Breakfast A great start to the day using local breads, bacon, egg, tomato and mushrooms cooked with a twist and served with relish. Include black or white pudding locally sourced if you prefer. Serves 3-4 Irish bread to serve 25g Northern Ireland butte r 4-6 rashes of back bacon 3 eggs and 2 dsp water 1 dsp finely chopped herb s 2-3 tomatoes 110g/4oz mushrooms sliced and cooked in just a hint of oil or with the baco n 2 dsp tomato or local relish/chutney To Serve Mixed leaves and herbs 42B Lightly toast the bread and spread with a chunky tomato relish. On a grill or shallow fry pan cook the bacon cut into thick ribbon strips. Under a grill lightly cook the tomatoes and mushrooms. Beat the eggs lightly in a bowl, add the water, finely chopped herbs and pour into an omelet or fry pan lightly coated with butter. Cook until firm on both sides then toss onto a board and cut into ribbon strips. To Assemble Top the bread spread with chutney with bacon, tomato, mushroom and ribbon strips of egg. Garnish with herbs and leaves.

3 Crunchy Coffee Muffins Here s a basic muffin recipe which I vary depending on what happens to be in the cupboards. The secret of any muffin mixture is not to over beat but rather to bind the ingredients together Makes g/1oz oatmeal - fine 170g/6oz plain flour 55g/2oz caster sugar 2 tsp baking powde r ½ tsp sal t 1 egg - lightly beate n 200ml/7oz milk or buttermil k 85g/3oz melted butte r 4 dsp fair-trade coffee (mixed with 2 dsp of water) Mix all the dry ingredients together, then add the coffee. In a separate bowl combine the egg, milk, melted butter and mix gently into the dry ingredients. Do not beat. Transfer to individual muffin tins or cases and bake at 190 C/375 F or Regulo 5 for approximately 20 minutes. Serve hot or cold.

4 Mango and Peach Smoothie Quick, easy and packed full of goodness, smoothies make an ideal breakfast. Whether you use fruit or vegetables, yoghurt or fruit juice, they will not only give you many of the vitamins you need, they ll also make you feel great. To maximise your vitamin intake buy fruit and vegetables in season. Smoothies are delicious poured over muesli instead of milk or yoghurt. This dish can be made also with local seasonal fruits e.g. strawberries, raspberries. Serves ready-to-eat mangoes 2 peaches Juice of 1 large orange 250ml/½pt plain yoghurt Juice of ½ lemon (optional) Fresh mint and strawberry to garnish Peel the mangoes and peaches and pare off the flesh from around the stone. Cut the flesh into small chunks and place in a blender. Add the orange juice and yoghurt and whiz. Add the lemon juice, if using, and stir. Pour the smoothie into some glasses. Serve decorated with fresh mint and a strawberry.

5 Tropical Treat Smoothie Quick, easy and packed full of goodness, smoothies make an ideal breakfast. Whether you use fruit or vegetables, yoghurt or fruit juice, they will not only give you many of the vitamins you need, they ll also make you feel great. To maximise your vitamin intake buy fruit and vegetables in season. Smoothies are delicious poured over muesli instead of milk or yoghurt. This dish can be made also with local seasonal fruits e.g. strawberries, raspberries. Serves small pineapple 2-3 oranges 1 banana 150ml/¼pt coconut milk Good handful of crushed ice Cut the pineapple, oranges and banana into chunks. Add the fruit and the coconut milk to a blender or smoothie maker and whiz until you have a smooth mixture. Place the ice in some glasses and pour in the smoothie. If you wish, decorate with tropical fruit and mint leaves.

6 Hot Banana and Strawberry Muffelletta This is one of my favourite standby breakfast dishes. The combination of strawberries and bananas just works a treat. The combination of brown bread, banana, strawberries and nutmeg is delicious. Enjoy this sandwich at any time of the day. Another combination I love is toasted banana with grilled bacon. Serves 1 50g/2oz strawberries 2 slices buttered brown bread 1tsp brown sugar ½tsp nutmeg 2 bananas Juice of 1 lemon Butter the bread on both sides and sprinkle with brown sugar and nutmeg. Slice the bananas, toss in the lemon juice and layer them on tope of one of the piece of bread with strawberries. Place the other slice on top and cook on a griddle pan, turning once, until the banana softens and the bread toasts. Serve with a little yoghurt.

7 Jennys Multi-Grain Wheaten Serves 4-5 1x450g/1lb multi-grain wheaten mix 250ml milk approx skimmed or buttermilk 1 egg beaten lightly to brush Place the flour mix into a bowl. Slowly pour in the milk and mix to a soft dough. Either transfer to a lined loaf tin or shape into a round and place on a baking sheet. Cook at 220 C/Gas No 7 for approximately 25 minutes until cooked. Cool, turn out and serve sliced or topped with bacon and egg.