Rhubarb and Ginger Compote

I got this recipe from the paper, the electronic version is here.

I only licked the spoon when I was spooning it into pots for the rest of the week, but it tasted delicious. Grated ginger, chopped rhubarb and sugar - very easy to make, and utterly delicious!

Carrot and Pineapple Cake

This is a low GI recipe and will hopefully taste as good as it smells:

450g wholemeal self raising flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg (I used fresh grated nutmeg here)
1/2 tsp ground allspice
110g dark muscovado sugar
50g walnut pieces
110g raisins
25g dessicated coconut
125ml light olive oil
2 eggs, lightly beaten
350g carrots, grated
250g crushed pineapple in natural juice

Preheat the oven to 180, line the base of a cake tin and grease.

Mix all the dry ingredients, then add the remaining ingredients and mix until evenly combined.

Put in the tin and bake for about 1 hour. Cool in the tin for 15 minutes then transfer to a wire rack until completely cold.

Apple crumble

5 apples
50g sultanas
15g honey
1 tbsp lemon juice
cinnamon
3 tbsp water

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75g plain flour
25g porridge oats
50g soft brown sugar
40g butter
25g sunflower seeds
25g sesame seeds

Dice the apples and put in a pan with the rest of the base ingredients. Simmer for 5 - 10 minutes. Tip into a large ovenproof dish.

Put the flour, porridge oats and sugar in a bowl. Cut the butter into cubes and rub in until it looks like breadcrumbs. Add the seeds, mix, then tip over the fruit.

Bake in the oven (180C) for 30 minutes.

Apple and Apricot Compote

This is dead simple - basically put some chopped apples (I use 4), dried apricots (125g, soaked for a couple of hours), water (the stuff the apricots were soaked in), honey (1tbsp ish) and cinnamon (to taste) in a pan and cook for 10 minutes.