An upside apricot cake;  to make the cake even better scatter 100g flaked almonds around the apricots in the tin and use Kirsch or Apricot brandy instead of milk to slacken the cake mixture.

250 g fresh apricots
4 eggs
1 tsp real vanilla extract
170 g caster sugar and butter (butter very soft like mayonnaise - use a microwave to soften the butter)
1 1/2 tsp baking powder
170 g self raising flour
3-4 tablespoons milk.

Line the base of a 20 cm cake tin with silicone paper and lightly butter and flour the sides. Halve and stone the apricots and arrange them halved side down on the bottom of the tin.   Tip the rest of the ingredients (except the milk) into a large bowl.  Beat with an electric whisk until smooth, then add enough milk to make a dropping consistency.  Spoon over the fruit and bake for 40-45 minutes at 190 degrees centigrade.
 

Cinnamon and Honey Sultana Granola

Lovely with fresh natural yoghurt and some poached apricots.

500 g rolled oats
150 g sunflower seeds
150 pumpkin seeds (optional)
300 g almonds (skins on)
200 g apricot compote
150 g sugar (brown preferably)
150 g honey
3 tsp ground cinnamon
3 tbsp sunflower oil
350 g sultanas (or other dried fruit of your choice)

Mix all the ingredients except the sultanas together in a large bowl, using your hands.  This will be very sticky but it is the only way to get a good mix.  Spread the mixture on to two large baking tins and bake in an oven at 170 degrees centigrade for 40-60 minutes (depending on the oven and how brown you like it).  Open the oven every twenty minutes and give the mixture a good stir.  It should all toast to a golden brown.  Leave to cool and then mix in the sultanas.  Keeps well in airtight containers.
 

Prune and Orange Fruit Loaf Cake

Very easy indeed to make and delicious served sliced with butter.  For a tea time loaf replace the prunes and raisins with 250g mixed dried fruit and omit the orange, adding some milk to make a dropping consistency if needed.

175 ml tea (the leftovers from a pot are fine)
I large orange
125g stone-less prunes, chopped
125g raisins
150g sugar
1 tsp mixed ground mixed spice
225 g self raising flour
I large egg

The night before: grate the rind of the orange and add the juice and the rind with the tea to the prunes and raisins in a bowl.  The next day; the fruit will have swollen to absorb most of the liquid, stir in the rest of the ingredients and spoon into into a loaf tin, lined with greaseproof paper.  Bake at 180 degrees centigrade for 1 hour.
 

Breakfast Fruit Compote

250 g dried apricots
250 g stoned prunes
1 large orange
250 sultanas
150g sugar (or more if you prefer it sweeter)

Soak the apricots, sultanas and prunes in enough water to just cover them in a bowl.  The next day, slice the orange and cut each slice into quarters.  Simmer with the soaked fruit and sugar  for 10-15 minutes, until tender.  If the liquid seems rather thin, drain the fruit from it and reduce it to a syrup.  Serve chilled.
 

Le Domaine's Special Scrambled Eggs,  Serves 8

Undeniably a treat,  but a perfect late brunch dish which we always serve at New Year.  This can be assembled in advance, see notes below.

Step 1: I small onion finely chopped,  500 g sliced mushrooms, 2 tbsp butter, 1/2 cup creme frâiche.

Cook the onion in the butter until golden, then add the mushrooms cooking on high until the liquid evaporates.  Add the creme frâiche and cook until it is absorbed.  Season  well with salt and pepper. Transfer the mushrooms to a large oven proof serving dish.

Step 2:Make 500 ml Bechamel sauce following your usual recipe, but add 1 cup creme fraiche  at the end, making a Mornay sauce.  Season very well with salt pepper and nutmeg. Spoon half the Mornay sauce onto the bottom of the dish, over the top of the mushroom mixture.

Step 3: Beat 12 eggs with salt and pepper, add to a pan in which you have melted 6 tbsp butter.  Stir over a medium heat.  Once the eggs start to cook remove them from the heat and add a further 2 beaten raw eggs.  Do not worry if the eggs seem very undercooked; they will complete their scrambling when the assembled dish has its final cooking.

Step 4:Pour the egg mixture in to the baking dish.  Spoon the remain Mornay sauce over the top and sprinkle with 2 tbsp parmesan cheese.  At this point the dish can rest in a warm place for up to an hour. Place the dish in an oven at 225 degrees centigrade for 10 minutes or until the cheese has browned.  Serve at the table in the dish.

Preparation in Advance:

The mushroom mixture and Mornay sauce can be cooked the day before.  Spread the cooked mushrooms and 1/2 the Mornay sauce over the base of the dish, refrigerate.  The next day place in the oven to warm through while you are preparing the eggs  Then reheat the remaining Mornay sauce, thinning with a little milk or cream of necessary and pour warm over the eggs.