Recipe of the Day : Friday 3rd July
Highland Porridge Layer

2 eating apples, peeled, cored and sliced, e.g. Cox’s
2 tbsp golden caster sugar
150g fresh or frozen raspberries
60g porridge oats
450ml semi-skimmed milk
2 tbsp natural or flavoured yoghurt
Cook the apples with the sugar and 2 tbsp water in a small pan for 10 minutes, covered. Add the raspberries, reserving a few for decoration and cook uncovered for a further 5 minutes. Drain off the excess juice and reserve.
Cook the oats with the milk according to pack instructions. Place the fruit in the base of 2 bowls and top with the porridge. Serve topped with a spoonful of yoghurt and top with reserved raspberries.