Lemon-apple compote

Some of the best recipes - if you can call this a recipe - happen by accident.

I was cooking up some Bramley apples yesterday for our morning fruit compote (sounds so much sexier than stewed fruit) and chucked in a quarter of a lemon that happened to be lying around. I left it in the pan while the apples cooled then, when I found that it had an interestingly lemony zing, left it in the bowl in which I refrigerated them. When we ate the compote this morning it had a lovely bitter lemon edge that went perfectly with the dollop of yoghurt and honey we drizzled on top.

I've also found a good way of using up the apple peel which is to add it and any leftover lemon shells you've discarded after juicing. You simply cover them with cold water, bring them to the boil and simmer for 20 minutes or so then strain and cool the cooking liquid. Result: a very natural-tasting and delicious apple lemonade that tastes every bit as good as those expensive top-end soft drinks.

It's Frugal Friday . . .