Stew your own fruit

With the natural sweetness of fruit, that's not necessary (unless you are making jam or want to jar your fruit and store it on a shelf). This recipe will keep in the fridge for 4-5 days.

I stew apples, blackberries, strawberries, rhubarb and nectarines when they are in season.

1. Rinse and slice your fruit. Note that some fruit (rhubarb in this instance) will take longer to stew than others (blackberries). If you're stewing a mixture of fruit and looking for a consistent texture, you may want to stagger putting them into the pot

2. Add a little water. Fruit naturally has a high water content so you won't need a lot. I added about two tablespoons for this batch. You need just enough to have a covering of water over the base of the pan to prevent burning

3. Low heat. Use low heat and let the fruit slowly simmer. This not only allows the flavours to meld together but ensures that you don't burn the bum

4. Stir occasionally. You don't have to be constantly at the stove but you will need to pay attention to your fruit. Use a wooden spoon to stir, making sure that you get right into the corners of the pot to prevent burning.

5. Beware the bubble. Even if you are using low heat if your fruit mix starts to bubble it can very easily burn. Due to the high sugar and water content of the fruit, it tends to hold its heat well and stings like a bee if it lands on your hand. Turn the heat down if it starts to bubble to prevent burns. Likewise, use caution when transferring from the pot to a container or serving plate.

To serve

You can eat strewed fruit alone or use it as a topping on porridge, cereal, pancakes or yoghurt.