or just eaten off the spoon. While homemade jams, jellies and fruit preserves sometimes have a reputation for being tricky, this apple compote recipe couldn’t be easier. Simply prep a handful of ...

Serve in pretty glasses and spoon over the compôte, a spoon of yoghurt, a drizzle of honey and the chopped nuts.

Set aside to cool Layer half of the sponge into a trifle bowl. Spoon the raspberry compote over the sponge allowing any juices to coat the sponge. Spoon the zabaglione on top and then create ...