Apple, pear and blackberry purree

Peel, core and chop the apples and pear and place in a saucepan with 3 tbsp water. Cook for 10 mins until tender, then add the blackberries and cook for a further 5 mins.

Strain into a bowl through a sieve, pushing the apple and blackberries through using the back of a spoon to give you a thickened purée. This is lovely served with natural yogurt.

Cook's tip: To freeze, cool completely, then spoon into ice cube trays or individual rigid pots. Freeze for up to one month. Defrost thoroughly.