* I made my own redcurrant compote with 215 g of redcurrants, 125 ml of water and 65 g granulated sugar. Bring to the boil in a pan then reduce the heat and simmer until it begins to thicken and jellify (about 20 mins). Cool down and use in the recipe below. You'll also have some left over to serve with Greek yoghurt and oats for a lovely breakfast!