Meals to soothe anxious minds

BREAKFAST BAKED APPLES Serves 4

50g sultanas 50g dried unsulphured apricots, finely chopped 25g currants 25g dried figs, chopped 1 tbsp pure fruit apple and pear spread

2 tbsp fresh orange juice

Coconut shavings (optional) 4 apples 2 cinnamon sticks, in pieces (optional)

1 tbsp demerara or coconut sugar

Natural yoghurt PREHEAT the oven to 180c, gas 6. For the filling, mix all the ingredients except the apples, cinnamon, sugar and yoghurt in a bowl, then leave for 20 minutes to let the flavours blend.

Core the apples and stuff in the mixture, then put on a baking sheet, sprinkle with sugar and top with a shard of cinnamon, if using.

Cover with foil and bake on the middle shelf of the oven for 2530 minutes, until the fruit is soft. Serve warm or cold with yoghurt.

I make a tray of them at the beginning of the week to enjoy cold on summer mornings, but warm otherwise.

LUNCH PEA AND HAM SOUP Serves 2-3

Splash of olive oil 2 medium leeks, finely chopped 2 carrots, chopped 2 sticks celery, chopped 6 rashers streaky bacon, chopped

1 medium potato, peeled and chopped

1 ½ litres vegetable or chicken stock

2 large handfuls of washed spinach

400g frozen or fresh peas

Freshly ground black pepper

Juice of half a lemon PUT a medium-sized nonstick pan over a good heat and add the oil, leeks, carrots and celery and fry until soft.

Add the bacon and fry for another minute, then add the potato and stock and cook for 10 minutes.

Put in the spinach and peas and simmer until the peas are cooked, but still bright green. Blend until smooth.

You may need to add a little more stock if it’s too thick. Season to taste with black pepper and lemon juice and serve with yoghurt.