Cinnamon and Nutmeg Apple Breadcrumb Pudding

A brilliant way to use up stale bread and dodgy apples by turning them into a nourishing and comforting pudding. This is based on a recipe in River Cottage Everyday.

For 4-6 portions you need
50g butter
6 dessert apples, peeled, cored and cut into wedges
100g caster sugar
175g freshly soft breadcrumbs
4 eggs
400ml milk
Nutmeg, vanilla paste and ground cinnamon

Heat the milk to boiling point. Meanwhile mix the eggs, nutmeg, cinnamon and vanilla (1tsp of each) and 75g of the sugar in a bowl. Once the milk is hot, slowly pour into the egg mixture, whisking all the time, to make a thin custard. Add the breadcrumbs to the mix and set aside to steep.

Heat the butter in a pan and add the apple wedges and remaining sugar. Continue cooking until the apples are glazed.

Pour into a baking dish in a single layer:

Cover with the eggy, milky breadcrumb mixture:

And bake in a hot oven for 30 mins until it’s set but still slightly wobbly in the middle. Serve hot, warm or cold and with or without a bug fat dollop of jam. Lovely and comforting. 

Bottom of the fridge veggie lasagne

So called because I needed to use up the veg box… I’ve been craving a nice veggie lasagne for a while now and this was a total success. My new lasagne dish triumphs again (I never used to be able to make a decent lasagne!).

For 4-6 servings you need
Tomato sauce
1 onion, chopped
2 cloves garlic, crushed
2 can chopped tomatoes
150ml red wine
2 tsp veggie stock powder
salt and pepper
2 tbsp olive oil
2 tsp mixed herbs
1 tbsp veggie worcester sauce
1 tbsp tomato ketchup

9-12 sheets lasagne pasta
1/2 tub mini mozzarella balls
4 slices jarlsberg cheese
1/2 head broccoli cut into florets
2 carrots, peeled and chopped
1 red pepper, diced

You can use whatever veggies you want in this, but I like carrots and broccoli in mine.

Begin by making the tomato sauce. Heat the oil in a large pan and fry the onion until soft. Add the garlic and heat through. Add the tomatoes and all the seasoning ingredients along with the red wine. Bring to the boil and then reduce to a simmer until slightly thickened. You want a tasty sauce but which is wet enough to cook the pasta whilst in the oven so adjust with some water if you need to.

Layer up the lasagne by placing sheets in the bottom of a dish, covering with 1/3 of the sauce and then topping with some chopped mozzarella. Continue with the next two layers, finishing with sauce over the top. Cover with the sliced cheese and the remaining mozzarella.

Bake in a hot oven for 40-50mins until the pasta is cooked and the cheese is melted and yummy. Serve with a green salad. Yummo.