Feed the whole family without any fuss with these deliciously simple recipes from television presenter and judge Chris Bavin.
When in season there’s nothing better than summer fruit such as peaches and cherries. Pictured: Roasted fruit with crumble topping
When in season there’s nothing better than summer fruit such as peaches and cherries.
- Juice and peel of 2 oranges (peel removed with a peeler)
- 3tbsp runny honey
- Seeds from 1 vanilla pod or 1tbsp vanilla paste
- 2 cinnamon sticks
- A sprig of rosemary
- 500g (1lb 2oz) stone fruit such as peaches, plums, apricots and cherries
- 100g (3½oz) strawberries or raspberries (optional)
- Yoghurt or ice cream, to serve
For the crumble topping
- 75g (2¾oz) plain flour
- 60g (2¼oz) butter, chilled
- 30g (1oz) nuts, such as hazelnuts, roughly chopped
- 30g (1oz) desiccated coconut
- 75g (2¾oz) oats
- 3tbsp brown sugar
FEED THE FREEZER
To make a second crumble to freeze ahead, double the ingredients. Cook the extra fruit for just 10 minutes, then freeze.
Assemble the extra crumble but do not bake it, and freeze separately.
Thaw both at room temperature, assemble the pudding and bake for 15 minutes at 180°C/fan 160°C/gas 4.
Preheat the oven to 180°C/fan 160°C/gas 4. Place the orange juice and peel in a baking tray, about 20 x 30cm, with the honey, vanilla, cinnamon sticks and rosemary. Cut the stone fruit in half, remove the stones then put in the tray.
Roll the fruit over in the juice and roast for 15-20 minutes, depending on ripeness. If using, add the strawberries or raspberries for the last 2-3 minutes of cooking.
To make the crumble, place the flour in a bowl and rub in the butter. Stir in the nuts, coconut, oats and sugar.
Spread the crumble out onto a separate baking tray and bake for 15 minutes, mixing halfway, then when the topping is golden brown, take it out of the oven and leave to cool.
Remove the rosemary sprig and cinnamon sticks and serve the fruit with the crumble topping sprinkled over and a big spoonful of yoghurt or ice cream.
Good Food Sorted by Chris Bavin is published by Dorling Kindersley, £18.99. To order a copy for £15.19 call 0844 571 0640, p&p free on orders over £15. Offer valid until 31/08/2019. Photos: Andrew Burton