At this point add in all the berries and leave to cook
on a gentle heat for another 5 minutes, trying not to stir them too much so the berries hold their shape.
Place the red fruit in a pan, drizzle with the honey (if using) and
on a gentle heat warm through the fruit until soft and some juices begin to be released.
Heat the
mixture on a gentle heat for 5 - 7 minutes or until the mixture is creamy and thick enough to coat the back of a spoon.
Using a tablespoon or less of olive oil, fry the red onion for a couple of minutes to soften then add a couple of tablespoons of hot water to the pan to steam fry the onions for around 5
minutes on a gentle heat.
Put the Apples into a large pan with around and inch or so of water and cook
on a gentle heat until the Apples have broken down and become a thick purée.
Note: The secret to doing fresh - picked corn on the barbecue is a low, slow
cook on gentle heat, keeping the cobs moist and the kernels juicy with a little smoky flavour.
Sprinkle with salt, cover with a lid and cook
on a gentle heat for 8 minutes, until the egg white is cooked through and yolk runny.
Add the bean curd sticks (cut into 2 ″ pieces — enough for 4 people), stir and cook
on gentle heat for 5 mins.