Fruit compote

Cut firm fruit into even-sized pieces and simmer it gently with a splash of water, covered, for about 8–12 minutes. Add berries or other soft fruit for the last few minutes, and stop cooking while the pieces still hold their shape.

Yes: put the fruit straight into a saucepan over a low heat; it will release liquid as it thaws, so you usually don't need to add water. Simmer until tender and bubbling, around 8–12 minutes, stirring gently.

Cool it promptly, transfer it to a clean covered container and refrigerate it; use it within two days. Freeze any extra rather than leaving it at room temperature.

Yes. Cool it, portion it into freezer-safe containers and leave a little room for expansion; it keeps well for about three months. Defrost it in the fridge, then stir before serving.

Spoon it over porridge, natural yoghurt or pancakes, or serve it with rice pudding, custard or ice cream. Tart apple or rhubarb compote is especially good alongside creamy puddings.

There isn't a firm distinction in everyday British cooking: both mean fruit gently cooked until tender. Compote often has a little syrup and recognisable pieces, while stewed fruit may be cooked softer, but the names are often used interchangeably.

No. Ripe pears, apples and berries can be cooked with just a splash of water; cinnamon, citrus zest or a little lemon juice adds flavour. Taste after cooking, and add a small spoonful of sugar only if tart fruit needs it.

You can spoon it on toast or scones, but it is wetter and less set than jam, so it may make bread soggy. Drain off some of the syrup first, or serve it alongside toast rather than spreading it.