I know that no one really needs a recipe for a compote, but this is the one that I like to serve with the hazelnut yoghurt. Refreshing and fruity, it is a pretty decadent breakfast and also delicious as a dessert.

If you can’t get hold of clementines, then oranges work equally as well. The cut I like to use for the citrus fruit is called a ‘supreme’. If you don’t know how to do it, you can find that out here. This is just one of the cuts that we practise on the knife skills element of the Feast chef intensive and is a pretty essential cut for elevating a boring old fruit salad with pith still on the segments, to something a little more elegant – and more pleasant to eat.

I think that vanilla and cinnamon are hugely underestimated and really do bring this otherwise simple compote to life.

Clementine Compote
Yield: 2 servings
  • 4 large clementines (or 2 oranges)
  • 10 grapes, cut into quarters and seeds removed
  • 2 dried apricots, finely chopped
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1 good pinch of cinnamon
  1. Cut the clementines or oranges and place in a bowl.
  2. Cut the grapes into quarters, removing any seeds.
  3. Finely chop the apricots and place in a bowl with the clementines and grapes.
  4. Fold gently so the fruit is well mixed.
  5. Sprinkle with coconut sugar and gently fold in the vanilla and cinnamon.
  6. Leave to infuse for about 20 minutes before serving or in the fridge overnight.