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mornings are made for delicious al fresco breakfasts in the beautiful spring sunshine. I tipped a handful of mixed frozen berries into a saucepan with a sliced braeburn apple, a dash of cinnamon and vanilla essence and a sprinkling of light brown sugar. Heat it all gently, mixing from time to time, until it comes together as a compote and then spoon onto hot milky porridge. Top with sliced almonds – the perfect start to your day. 

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