STOVETOP APPLE BREAKFAST CRUMBLE

I don’t have an Aga, but if I did, this is what I would cook on it. It’s the kind of breakfast that brings to mind farmhouse kitchens, old Labradors and paisley tablecloths; the sort of world where someone bothers to actually cook breakfast. It’s wholesome, homely, sustaining. A dish for making after a wet-morning dog walk and for serving with ruddy cheeks and a pot of tea.

Preparation 15 minutes Cooking 15 minutes Serves 2 generously 30G JUMBO OATS 25G PORRIDGE OATS 25G MEDIUM OATMEAL 1 TBSP MILLED LINSEED 1-2 TBSP SET HONEY 60G BUTTER

2 TBSP FLAKED ALMONDS 3 SMALL, FIRM EATING APPLES SUCH AS BRAEBURN OR ORANGE PIPPIN (NOTHING TOO FLOURY OR THEY’LL DISINTEGRATE WHEN YOU FRY THEM) NATURAL YOGURT, TO SERVE

1 Mix all the oats, oatmeal and linseed together in a bowl. Add the honey and half the butter and rub them into the oaty mixture with your fingertips until the butter is evenly distributed. Stir in the flaked almonds, then set aside.

2 Core, but don’t peel, the apples and cut them into eighths. Melt the remaining butter in a frying pan over a medium-high heat and, when foaming, add the apple wedges and sauté for 8-10 minutes, turning occasionally, until golden brown. Scoop the apples into 2 serving bowls, leaving the juices behind in the pan.

3 Tip the crumble mixture into the buttery apple juices and cook over a medium-high heat for around 5 minutes (keeping the mixture moving so it doesn’t burn) until it is golden brown and the butter and honey have melted to create sticky, caramel nuggets of crumble.

4 To serve, scatter some of the warm crumble over the sautéed apples and offer some yogurt on the side.