Speedy midweek puds

Warm berry compote

• Serves 4 • Prep 5 mins • Cook 5 mins

knob of butter
2 tbsp caster sugar
1 tsp vanilla extract
200g raspberries
200g blueberries vanilla ice cream, to serve

1 Melt the butter over a low heat. Stir in the sugar and vanilla extract, and cook, stirring, until the sugar has dissolved.

2 Toss in the raspberries and blueberries. Shake the pan, then cook for 2-3 mins until the fruit softens. Serve with the ice cream.

PER SERVING 233 kcals, fat 11g, saturates 7g, carbs 32g, sugars 31g, fibre 2g, protein 4g, salt 0.2g

TRY IT WITH STONED FRUIT

Sticky buttered peaches

• Heat the , and as before. Stone and slice