Three cosy autumn breakfast toppings

When the mornings start to cool, this is my favourite way to make breakfast feel a bit special without any real effort. Prep one (or all three) at the weekend, keep them in the fridge, and you've got something warm to spoon over your porridge or yoghurt all week. They're all low in sugar, sweetened with nothing but a little honey, and they make the most of what's in season right now.

cosy air fried apples

Apple pie, without the pie. Apples are at their best in Ireland right now, so this one's worth making on repeat. Skin stays on, that's where a lot of the fibre and goodness lives. Our nutritionist Rachel actually set me straight on this (I'm a reformed apple peeler), you can catch our full chat here.

ingredients (serves 2)

2 apples

1 tsp ground cinnamon

1 tbsp honey

method

1. Core and slice the apples into wedges or chunks, skin on.
2. Toss with the cinnamon and honey until well coated.
3. Add to the air fryer basket in a single layer (I like to add a sheet of baking parchment to catch any juices)
4. Air fry at 200C for 12 to 15 minutes, shaking the basket halfway, until soft with slightly caramelised edges.
5. Serve warm. Leftovers keep in the fridge for up to 5 days. Best fresh, so not one for the freezer.

jammy roasted plums

Irish plums are having their moment, ripening through late summer into autumn. Roast them and they collapse into their own gorgeous sauce, no need to add any liquid.

ingredients (serves 4)

6 ripe plums

1 to 2 tbsp honey/maple syrup

1 tsp vanilla extract

optional: 
1 cinnamon stick
2 star anise
1 tablespoon orange juice

method

1. Heat the oven to 190C (170C fan).
2. Halve the plums and remove the stones. Sit them cut side up in a baking dish.
3. Drizzle over the honey & vanilla (and add optional ingredients if using)
4. Roast for 25 to 35 minutes, until soft and collapsing into their own sauce.
5. Serve warm over yoghurt or porridge. Keeps in the fridge for up to a week, and freezes well.

berry compote (the freezer one)

No fresh fruit in? Even better. Frozen berries are picked and frozen at their ripest, so they're perfect for this. This is the one I make on repeat long after the apples and plums have had their season.

ingredients (makes 1 small jar)

300g frozen mixed berries

1 tbsp honey

a squeeze of lemon

optional:
2 tablespoons chia seeds

method

1. Tip the frozen berries straight into a saucepan, no need to defrost.
2. Warm gently over a medium heat, then bring to a low simmer.
3. Cook for 8 to 10 minutes, stirring now and then, until the berries break down and the liquid thickens.
4. Stir in the honey to taste and a squeeze of lemon.
5. Stir in chia seeds if using, for some extra soluble fibre & many superfood benefits!
6. Cool, then store in the fridge for up to a week, or freeze in portions.