Jo Pratt's Blueberry and Apple Compote

You can use blueberries frozen for many dishes such as smoothies and compotes, making them possibly the healthiest convenience food around.

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   Peel and core the apples, then chop into small pieces. Place in a saucepan with the blueberries, vanilla pod, caster sugar and lemon juice.
   
   Place over a medium heat and bring to a simmer, stirring frequently. Cover with a lid and cook for around 15 minutes, stirring every so often.
   
   Leave to cool, remove the vanilla pod and serve stirred into whipped cream, in tarts, with ice-cream, or, as here, layered like a trifle with yoghurt and muesli.