Multi-Seed Rolls
Quick Blackberry and Apple Compote on Warm Multi-Seed Rolls
Makes: 4, with a little leftover compote
Takes: 30 minutes
Ingredients
• 1 pack Paul Hollywood Ready To Bake Multi-Seed Rolls
• 2 eating apples, peeled, cored and chopped
• 2 tbsp brown sugar
• 2 tbsp flaked almonds
• 2-3 pieces of lemon peel
• 150g blackberries, washed
• 1 pear, peeled, cored and chopped
• 1 tsp vanilla extract
• 4 tbsp thick Greek yogurt
• Runny honey
Method
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Add the chopped apples to a large saucepan with 2-3 tbsp water and the brown sugar. Pop on the lid and cook over medium high heat for about 5 minutes until just starting to soften (the time will depend on the type of apples you are using but don’t fully cook them at this point)
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Toast the almonds in a small frying pan over medium heat for a couple of minutes until light golden brown. Watch them carefully so they don’t burn, then tip onto a plate to cool
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Preheat the oven to 200°C fan and cook the multi-seed rolls according to the pack instructions
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Use a speed peeler or small knife to remove 2 or 3 large strips of lemon peel and add to the pan along with the blackberries, pear and vanilla extract. Cook for another 5-10 minutes, removing the lid for the last 5 minutes or so to allow the compote to reduce and thicken.
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Taste the compote and add a little more sugar or a splash of lemon juice if you like. Remove the peel and discard
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Allow the multi-seed rolls to cool for a few minutes then cut in half and place onto a board. Spread a spoonful of yogurt over both top and bottom halves then add some compote. Drizzle over a little honey and scatter over a few flaked almonds then serve while still warm
Any leftover compote can be stored in the fridge for a couple of days and may be eaten cold or warmed up.
Here’s another great serving suggestion….
Ingredients
Wheat Flour, Water, Rye Flour, Mixed Seeds (7%) (Sunflower Seeds, Linseeds, Millet, Sesame Seeds), Yeast, Wheat Gluten, Salt, Soya Flour, Oat Flakes, Malted Wheat Flour, Sugar, Malted Barley Flour, Flour Treatment Agent (Ascorbic Acid).
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Prepared in an environment that handles ingredients that contain milk. Not suitable for milk allergy sufferers.
Storage: Store in a cool, dry place. Packaged in a protective atmosphere.
Baking Instructions
Remove all packaging.
Place on a baking tray in the middle of a pre-heated oven 220°C, 200°C Fan, Gas Mark 7 for 8-10 minutes. For a crisper crust, lightly sprinkle with water before baking.
Allow to cool for 2 minutes on a wire rack before serving.
If baking from frozen, cook for an additional 2 minutes.
Suitable for Vegetarians and Vegans
Nutrition Information
Oven baked according to instructions
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