Ingredients: Serves 4
For the French toast
4 free range eggs
1 tsp cinnamon
1 tsb nutmeg freshly grated
2 tablespoons of Honey
8 slices of thick sourdough bread (or batch bread cut in half)
Knob of butter for frying
Crack the eggs into a large bowl followed by the cinnamon, nutmeg and milk. Lightly whisk while adding the honey until fully combined.
Heat a pan over a medium heat with a knob of butter. While the pan is heating, add 2 slices of bread to the egg mixture until filly coated in the custard. Ones the butter is melted, add the bread and fry on each side for until golden brown. Repeat with the remaining bread
For The Toppings Fruit Compote
200g of fresh or frozen mixed berries
1 star Anise
½ tsp freshly grated nutmeg
½ orange zest
2 tablespoons of honey or sugar
Add all the ingredients into a small saucepan. Place over a low heat for a few minutes until the juices are just starting to run. Remove and set aside to allow flavors to develop.
Before serving remove the star anise and discard.
Store in an airtight container in the fridge until needed.
2 large red dessert apples
2 tabsp caster sugar
1 tsp ground cinnamon
Knob of butter
100ml local honey or maple syrup
200ml of good quality apple juice
Peel, core and cut apples into wedges. Add sugar and cinnamon into a bowl and mix to combine. Add the apple wedges and toss to coat.
Heat the butter in a frying pan until it starts to foam. Add the apples and fry over a medium heat for 5– 8 minutes or until evenly golden brown and starting to caramelise on both sides.
Pour in the apple juice and honey or maple syrup and allow to bubble over a medium heat until apples are soft and sauce has thickened. Delicious served warm over French toast, pancakes or ice cream.
Store in an airtight container in the fridge until needed