Sometimes the simplest things bring the most joy, and this Fresh Fruit Compote is one of those little treasures. Made with whatever fruit you have on hand — fresh, frozen, or a mix of both — it’s a beautifully versatile recipe that turns everyday ingredients into something bright, wholesome, and delicious. Gently sweetened and softly simmered, the fruit becomes tender and jammy, perfect for spooning over yogurt, porridge, pancakes, or even a scoop of ice cream.
It’s quick to make, easy to customize, and ideal for using up fruit that’s past its prime. Whether you enjoy it warm from the pot or chilled from the fridge, this small‑batch compote adds a touch of homemade comfort to breakfasts, desserts, and everything in between.
One thing I always enjoyed when travelling in Continental Europe were the breakfasts offered at most of the places that I stayed in overnight. Europeans really know how to do breakfast right . . . with freshly baked rolls, breads or croissants . . . granola or muesli . . . fresh fruits, cheeses and sliced meats . . . yogurts . . . fresh fruit compotes.
I do so love a Continental Breakfast. I actually enjoy a breakfast like that much more than any other kind. While I am hungry in the mornings, I am not fond of much that is heavy or that will lay on my stomach uncomfortably. I am a person who enjoys a light breakfast for the most part, unless it is much later in the morning or a brunch. Come brunch time, watch out!
Fruit compotes are a beautiful way to start your day, and they are so very easy to make. All you need is fruit and a sweetener of some kind. You can use fresh or frozen fruit. Actually, a compote is a wonderful way to use that supermarket fresh fruit that doesn't seem to ripen properly. With a bit of honey or maple syrup, and cooked until soft, it turns into something very beautiful indeed.
A fruit compote can be served deliciously on it's own, spooned over yogurt or granola, or layered in a glass with both. You can layer it in jars when you are making your overnight oats. Its great served as dessert with rice pudding. I especially love a cherry compote with rice pudding. Its also incredibly delicious served warm and spooned over cold vanilla ice cream!
This one here today is an apricot compote which I made using some frozen apricots. I sweetened them with a bit of honey . . . so it's an honeyed apricot compote. You could also use dried apricots. (plumped up in some water.)
This was incredibly delicious served layered in a glass with some of my homemade granola and plain yogurt. I could eat this every day, no kidding!
WHAT YOU NEED
🌸TO MAKE FRESH FRUIT COMPOTE🌸
Its simple really. There is nothing complicated about this. Simple ingredients put together in the most delicious way.
- 1 pound (450g) fresh or frozen fruit
- 2 TBS honey or maple syrup
- pinch salt
Variations and Additions:
- Grated Lemon or orange zest (1/4 teaspoon added before cooking) (apples, pears, plums)
- Ground cinnamon or ginger (1/4 teaspoon added before cooking) (apples and pears)
- Vanilla extract or paste (1/2 teaspoon added after cooking) (all stone fruit goes well as does rhubarb)
- Balsamic vinegar, white or dark (1 to 2 teaspoons added after cooking) (berries love this)
- Lemon juice or orange juice (1 to 2 tablespoons added after cooking)
- Fresh mint or basil leaves (add after cooking) (great with berries)
- Freshly ground black pepper (to taste, add after cooking) (especially good with strawberries)
🌸NOTES ON INGREDIENTS🌸
Fresh or Frozen Fruit (1 pound/450g)
The heart of the recipe — and wonderfully flexible. You can use fresh or frozen fruit interchangeably, making this perfect year‑round . It’s also a brilliant way to rescue supermarket fruit that never ripens properly; cooking transforms it into something soft, fragrant, and beautiful .
Apricots, peaches, apples, pears, plums, berries — all work. Just prep each type as directed (peeling, pitting, slicing) for the best texture.
Honey or Maple Syrup (2 tbsp)
These natural sweeteners gently soften the fruit and add a clean, subtle sweetness without overpowering it . You can adjust the amount after cooking to suit your taste. If you’re using very tart fruit like rhubarb, you’ll need more sweetener to make it palatable.
Pinch of Salt
Just a tiny pinch enhances the fruit’s natural flavour and balances the sweetness. It’s added right at the start with the fruit and sweetener.
🍋 Optional Variations & Add‑Ins
These flavour boosters let you tailor your compote to the fruit you’re using:
Citrus Zest — Adds brightness; best with apples, pears, and plums. Add before cooking .
Warm Spices (Cinnamon or Ginger) — Cozy and comforting, especially with apples and pears. Add before cooking .
Vanilla Extract or Paste — Beautiful with stone fruits and rhubarb; add after cooking to keep the flavour fresh .
Balsamic Vinegar (White or Dark) — A surprising but delicious addition for berries; add after cooking .
Lemon or Orange Juice — Adds brightness and balances sweetness; add after cooking .
Fresh Mint or Basil — Lovely with berries; stir in after cooking for a fresh herbal lift .
Freshly Ground Black Pepper — Especially good with strawberries; add after cooking for a subtle, sophisticated kick
🌸HOW TO MAKE FRESH FRUIT COMPOTE🌸
This is really not all that difficult to make. Patience is the key here.
- First prepare your fruit for cooking. If you are using peaches or apricots you may want to remove the skin first. To do this, make an X on the bottom and then immerse into boiling water for about 60 seconds. The skin should then just slip off. (Don't leave much longer than this in the boiling water or you risk cooking your fruit.)
- I like to peel apples and pears and core, discarding both the stem and bottom bits. (If you have one of those apple slicers/corers, they are ideal.)
- For any fruit with pits such as peaches, plums, apricots, cherries, etc. you will want to halve them and dispose of the pits. (You can buy cherry pitters to help with those, the others you will want to cut them in half with a sharp knife along the "cheek" indentation, twist and then remove the pits.)
- You can keep small berries, such as currants, blackberries, raspberries, small strawberries or blueberries whole. Large berries should be cut in half. (Do clean them well of any stems, leaves or debris.)
- Cut larger fruits into slices or cubes. If you are using frozen fruit, there is no need to do this, or to defrost.
- Put the prepped fruit into a large non-reactive saucepan along with your sweetener of choice and a pinch of salt. Bring to the boil over moderate heat. (This will take longer if you are using frozen fruit) (An enamel or coated pan works best.)
- Reduce to a simmer and cook until the compote has reached your desired consistency. (I like it when it has roughly reduced in volume by half. Mash with a potato masher if you want a smoother puree. I like a mix of chunks and puree.)
- Taste and adjust sweetening as desired with more syrup or honey. Cool completely and store, covered, in the refrigerator for up to 10 days. (It can be frozen if you wish.)
🌸HINTS AND TIPS FOR SUCCESS🌸
Prep your fruit properly for the best texture.
Peel peaches, apricots, apples, and pears when needed — it keeps the compote silky and prevents tough skins from floating around in the sauce.
Cut fruit to similar sizes so it cooks evenly.
Halve and pit stone fruits, slice larger fruits, and leave small berries whole. This ensures everything softens at the same rate and gives you a lovely mix of textures.
Frozen fruit works beautifully.
No need to thaw — just pop it straight into the pot. It may take a little longer to come to a boil, but the flavour is just as lovely.
Use natural sweeteners for a clean, bright flavour.
Honey or maple syrup soften the fruit and add gentle sweetness without masking the fruit’s character. Adjust to taste once the compote has cooked down.
Cook until it reaches your perfect consistency.
I like mine reduced by about half — thick, glossy, and spoonable — with a mix of soft chunks and puree for texture.
Taste and adjust sweetness at the end.
Some fruits (like rhubarb) need more sweetener to balance their tartness, so always taste before cooling and add a little extra honey or syrup if needed.
Add flavour variations at the right time.
Spices and citrus zest go in before cooking; vanilla, citrus juice, herbs, balsamic, or black pepper should be added after cooking to keep their flavours bright and fresh.
Let it cool completely before storing.
Once cooled, your compote will keep in the fridge for up to 10 days — perfect for breakfasts all week long. It also freezes very well.
🌸FREQUENTLY ASKED QUESTIONS🌸
WHAT EXACTLY IS A FRUIT COMPOTE?
A fruit compote is simply fruit gently cooked with a natural sweetener until soft and jammy — a light, continental-style breakfast addition that’s easy to make and wonderfully versatile.
CAN I USE FROZEN FRUIT INSTEAD OF FRESH?
Yes! Fresh or frozen fruit works beautifully. In fact, compote is a great way to use supermarket fruit that never seems to ripen properly.
WHAT SWEETENER WORKS BEST?
Honey or maple syrup are perfect. They soften the fruit and add gentle sweetness without overpowering the natural flavour. You can adjust the amount to taste as it cooks.
CAN I USE DRIED FRUIT?
Absolutely — dried fruit makes a lovely compote too. Just remember to soak it first so it plumps up before cooking. Prunes are especially delicious prepared this way.
HOW DO I PREPARE DIFFERENT KINDS OF FRUIT?
Peaches and apricots may need peeling, apples and pears should be peeled and cored, stone fruits halved and pitted, and berries can be left whole or halved depending on size.
HOW LONG SHOULD I COOK THE COMPOTE?
Simmer the fruit until it reaches your preferred consistency. I like mine reduced by about half, with a mix of soft chunks and puree for texture.
HOW LONG WILL HOMEMADE COMPOTE KEEP?
Once cooled, it will keep in the fridge for up to 10 days, tightly covered — perfect for breakfasts throughout the week. For longer storage I recommend freezing it. It freezes beautifully making it ideal for preserving bumper fruit crops or prepping ahead.
WHAT CAN I SERVE IT WITH?
So many things! Spoon it over yogurt or granola, layer it into overnight oats, serve it with rice pudding (especially cherry compote!), or enjoy it warm over cold vanilla ice cream — incredibly delicious.
CAN I ADD EXTRA FLAVOURS?
Yes — the recipe includes wonderful variations: citrus zest, warm spices, vanilla, balsamic vinegar, fresh herbs, or even a touch of black pepper for strawberries. Each adds a unique twist depending on the fruit you’re using.
🌸A FEW MORE FRUIT DESSERTS OR SAUCES TO ENJOY🌸
This is the perfect time of year to be putting up, freezing or enjoying fresh fruit in any way shape or form! Here are a few other recipes for you to consider!
HOW TO MAKE & CAN APPLESAUCE - (complete tutorial) Everything homemade applesauce should be — vibrant and beautifully flavored with just enough sugar to balance the natural tartness of apples. The apples soften into a thick, cozy sauce as they simmer, along with a splash of lemon juice which helps to keep the flavours bright and fresh. You can leave it chunky or smooth according to your preference. This is autumn in a jar. I have included a complete tutorial on how to can it for safe preservation.
PEACH, CHERRY & ALMOND CRUMBLE = Everything you are looking for in a fruit dessert. Sweet, juicy peaches and plum cherries baked until bubbling and tender, all tucked beneath a buttery, golden crumble enriches with toasted flaked almonds for an extra nuttiness and crunch. The fruit brings the perfect balance of sweet and tart, while the almond-studded topping bakes into a buttery crisp and flaky layer. Serve warm with ice cream, whipped cream, custard or pouring cream for a dessert that never fails to please.
Pin this delicious recipe to your BREAKFAST, FRUIT, DESSERT or SAUCE recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: variable
Fresh Fruit Compote
Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour
A very continental fruit compote is a beautiful way to add interest to your morning breakfast. Its also pretty fabulous spooned over scoops of vanilla bean ice cream.
Ingredients
Ingredients:
- 1 pound (450g) fresh or frozen fruit
- 2 TBS honey or maple syrup
- pinch salt
Variations:
- Grated Lemon or orange zest (1/4 teaspoon added before cooking) (apples, pears, plums)
- Ground cinnamon or ginger (1/4 teaspoon added before cooking) (apples and pears)
- Vanilla extract or paste (1/2 teaspoon added after cooking) (all stone fruit goes well as does rhubarb)
- Balsamic vinegar, white or dark (1 to 2 teaspoons added after cooking) (berries love this)
- Lemon juice or orange juice (1 to 2 tablespoons added after cooking)
- Fresh mint or basil leaves (add after cooking) (great with berries)
- Freshly ground black pepper (to taste, add after cooking) (especially good with strawberries)
Instructions
- First prepare your fruit for cooking. If you are using peaches or apricots you may want to remove the skin first. To do this, make an X on the bottom and then immerse into boiling water for about 60 seconds. The skin should then just slip off.
- I like to peel apples and pears and core, discarding both the stem and bottom bits.
- For any fruit with pits such as peaches, plums, apricots, cherries, etc. you will want to halve them and dispose of the pits.
- You can keep small berries, such as currants, blackberries, raspberries, small strawberries or blueberries whole. Large berries should be cut in half.
- Cut larger fruits into slices or cubes. If you are using frozen fruit, there is no need to do this, or to defrost.
- Put the prepped fruit into a large non-reactive saucepan along with your sweetener of choice and a pinch of salt. Bring to the boil over moderate heat. (This will take longer if you are using frozen fruit)
- Reduce to a simmer and cook until the compote has reached your desired consistency. I like it when i has roughly reduced in volume by half. Mash with a potato masher if you want a smoother puree. I like a mix of chunks and puree.
- Taste and adjust sweetening as desired with more syrup or honey. Cool completely and store, covered, in the refrigerator for up to 10 days.
Notes
If you are using a really sour fruit such as rhubarb, it will take a much larger amount of sweetener to make it palatable.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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Sometimes the best breakfasts are the ones we make just for ourselves — simple, cozy, and full of flavour. These Easy Oven Baked Breakfast Tacos for One are exactly that kind of morning treat. With minimal prep and just a handful of everyday ingredients, you can enjoy warm, melty, perfectly baked tacos without fuss or leftovers.
They’re ideal for busy mornings, slow weekends, or anytime you want something satisfying that feels a little special. Quick to assemble, easy to customize, and baked all in one dish, this small‑batch recipe proves that cooking for one can be every bit as delicious.
As most of you know, my daughter Eileen lived with me for six months this year before finally moving into her apartment in July. It was a wonderful time for us. We both loved the experience. Now we have movie/sleepover weekends. I usually pick her up on Saturday just after lunch. We spend an afternoon doing something together, usually cooking supper, and then we have a night to watch one of our favorite films and enjoy a few movie snacks.
On Sunday morning I like to make her a special breakfast. She is not hard to please and really appreciates my efforts. By the time she gets up I will usually have already eaten, and may even be on my way out the door to go to church, so quick and easy is usually the breakfast of choice. It can be waffles or pancakes, eggs on toast, etc. really anything that she enjoys.
This weekend I made her Oven Baked Breakfast Tacos. She loves spicy foods. Scrambled eggs are also her favorite way to enjoy an egg. This easy breakfast was right up her alley with soft, buttery flour tortillas filled with a crisp potato, onion and pepper mixture, topped with creamy scrambled egg, melty cheese and crisp smoky bacon pieces.
She enjoyed them along with some thick sour cream and tomato salsa to spoon over top. I had gotten the "gold" sour cream which was really thick and rich. Both items went with the tacos perfectly. I think this was easily her favorite breakfast so far.
You could vary these tacos very easily by adding a layer of warm refried beans, a squeeze of lime juice or even a splash of Tabasco. I like the green version. So yummy.
In any case these were delicious and a great way to begin a morning. You can also prep everything ahead of time, ready to layer and heat just prior to you wanting to serve breakfast. Quantities are for one serving but can easily be multiplied to serve more!
INGREDIENTS NEEDED
TO MAKE
🌮EASY OVEN BAKED BREAKFAST TACOS🌮
There is nothing too out of the ordinary required for these simple, yet delicious, tacos. Amounts given are for one serving. Simply multiply to serve more.
- 1 slice of steaky bacon
- 1/2 TBS avocado oil
- 1 cup cubed potato
- 1 TBS each diced onion, green pepper, red pepper
- 1/2 TBS taco seasoning mix (see notes)
- 2 soft 6-inch tortillas
- soft butter for spreading
- 2 large eggs, beaten
- salt and black pepper to taste
- 4 TBS grated double cheddar cheese (a mix of white and orange, medium cheddars)
- your favorite taco toppings to serve
🌮INGREDIENTS NOTES🌮
Pan Fried Potatoes with onions and peppers
These create the hearty, flavour-packed base of the tacos. The mix of potatoes, onions, and red pepper adds sweetness, texture, and colour. You can swap in sweet potatoes if you want a hint of natural sweetness.
Flour Tortillas (6-inch)
Soft, pliable, and perfect for holding generous fillings. If you prefer a more traditional taco feel or need a gluten-free option, corn tortillas work beautifully.
Large Eggs
They bring creaminess, protein, and that classic breakfast comfort. If you are looking for a dairy-free or plant-based option, scrambled tofu also works surprisingly well in this type of taco.
Oil (avocado, vegetable, or olive)
Used to cook the potato/pepper/onion mixture and the eggs. Each oil will bring a slightly different flavor profile. If you want extra flavor in the eggs, you can use a bit of butter to fry them in.
Grated Cheese
Use a cheese that melts beautifully giving your tacos a gooey lush finish. You can easily switch the cheese up by using a Pepper Jack if you wish.
Taco Toppings
Eileen chose salsa and sour cream for a rich finishing touch. You can also use guacamole if you wish or any other taco topping you enjoy such as chopped spring onions, black olives, chopped coriander leaf, etc.
HOW TO MAKE
🌮EASY OVEN BAKED BREAKFAST TACOS🌮
These really are not a difficult make.
- Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a small casserole dish large enough to hold each filled taco standing up. (Mine is a small rectangular casserole, about 2 inches deep and approximately 4 by 7 inches in size.)
- Heat a non-stick skillet and cook the bacon over medium heat until crisp to your desired doneness. Remove from the skillet to a piece of paper toweling to drain. (Remember it will be cooking further in the oven so you won't want it too crisp.)
- Wipe out the skillet and add the avocado oil. Heat over medium heat. Add the potatoes once the oil is hot. Sprinkle with the taco seasoning. (You can make my own homemade taco seasoning if you wish. Check out the notes on the printable recipe card.)
- Cook, stirring frequently, until beginning to brown. (about 10 minutes) Add the onions and peppers and cook for a further 5 minutes or so. Tip out into a bowl. (You should be able to pierce your potatoes easily with the tip of a sharp knife and they should be golden brown.)
- Wipe out the skillet. Tip in the eggs and dry scramble until just softly set. Remove from the heat. Season lightly with salt and pepper. (Remember they will be cooking further in the oven so don't make them too hard or they will dry out.)
- Butter the tortillas on one side. Place the tortillas, butter side out, standing up and open against each other in the baking dish. (The butter adds flavor and keeps them from sticking together or to the dish.)
- Divide the potato mixture between each open tortilla. Top with half of the eggs. (Just divide them equally between each tortilla.)
- Sprinkle half of the cheese over top of each. Crumble the bacon and sprinkle over the cheese. (If you wanted to you could sprinkle some chopped spring onions on top as well. Always nice.)
- Bake in the preheated oven for 10 minutes.
- Serve hot with your favorite taco toppings. (Eileen chose sour cream and tomato salsa. She said this was delicious!)
🌮SAFETY WHEN CHOOSING AND USING EGGS🌮
Great tasting egg dishes and safe to eat egg dishes depend on buying and using eggs in fresh and top condition. Here are a few guidelines to follow.
- Purchase clean, fresh eggs, from refrigerated cases, and reputable sources.
- When you bring them home, refrigerate eggs promptly, with the large ends up.
- For best quality, use your eggs within one week or purchase. They will be safe to eat for up to five weeks after purchase in most cases.
- Discard any eggs that are broken or cracked. They may have been contaminated with harmful bacteria called salmonella.
- Serve hot egg dishes right away.
- Refrigerate chilled egg dishes immediately after mixing and keep them refrigerated until you are ready to serve them.
- Chill leftover or make-ahead dishes using eggs promptly.
- Using uncooked eggs or slightly cooked egg (as in a Caesar salad dressing) may be harmful to the very young or the elderly. Use caution in these instances.
🌮FREQUENTLY ASKED QUESTIONS 🌮
CAN I DOUBLE OR TRIPLE THIS RECIPE?
Yes, absolutely. Simple double or triple the ingredients amounts and then use a larger baking dish.
CAN I MAKE THESE BREAKFAST TACOS AHEAD OF TIME?
Yes! You can cook the potatoes, bacon, and scrambled eggs ahead of time and store them in the fridge. When you’re ready to assemble, just give everything a quick warm‑up in the microwave before filling the tortillas. This makes them ideal for meal prep and busy mornings.
CAN I CUSTOMIZE THE FILLINGS?
Absolutely! While the recipe uses potatoes, onions, peppers, eggs, bacon, and cheese, you can swap in crispy hash browns, chorizo, Monterey Jack, or even add salsa or guacamole. Some people like a layer of refried beans.
CAN I USE HARD TACO SHELLS?
You can, but we prefer soft taco for these. You could also use soft corn tortillas if you prefer.
WHAT CAN I SERVE WITH THESE?
We like to enjoy ours with sour cream and salsa. They are hearty enough on their own, but you may want to add some fresh fruit, muffins, or a simple cheese and veggie tray for the really hearty eater.
CAN I ADJUST THE SEASONING?
Yes — feel free to use more or less taco seasoning depending on your spice preference.
🌮A FEW MORE BREAKFAST RECIPES TO ENJOY🌮
Here are a few other delicious breakfast options using eggs that you might also enjoy!!
ONE PAN BREAKFAST - A hearty, comforting breakfast made all on one pan — golden roasted potatoes, savoury sausages, and buttery toast baked with perfectly runny “eggs in the hole.” Everything cooks together for a no‑fuss, no‑mess morning meal that feels special but couldn’t be simpler. It’s cozy, satisfying, and just right for two (or even one).
WAFFLE BREAKFAST SANDWICH - A warm, golden waffle wrapped around a savoury breakfast sausage, a perfectly cooked egg, and melty cheddar — this Waffle Breakfast Sandwich is the ultimate grab‑and‑go comfort. Crisp waffles, salty sausage, and that soft, cheesy egg come together in a sweet‑and‑savory stack that feels like a treat but takes only minutes to make. Enjoy it plain or dip into maple syrup for that irresistible Canadian twist.
Pin this delicious recipe to your BREAKFAST or EGG recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One Serving
Oven Baked Breakfast Tacos (For One)
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This recipe makes one serving of delicious Breakfast Tacos. Quick and easy to make, you can multiply ingredients to make as many servings as you wish!
Ingredients
- 1 slice of steaky bacon
- 1/2 TBS avocado oil
- 1 cup cubed potato
- 1 TBS each diced onion, green pepper, red pepper
- 1/2 TBS taco seasoning mix (see notes)
- 2 soft 6-inch tortillas
- soft butter for spreading
- 2 large eggs, beaten
- salt and black pepper to taste
- 4 TBS grated double cheddar cheese (a mix of white and orange, medium cheddars)
- your favorite taco toppings to serve
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a small casserole dish large enough to hold each filled taco standing up.
- Heat a non-stick skillet and cook the bacon over medium heat until crisp to your desired doneness. Remove from the skillet to a piece of paper toweling to drain.
- Wipe out the skillet and add the avocado oil. Heat over medium heat. Add the potatoes once the oil is hot. Sprinkle with the taco seasoning.
- Cook, stirring frequently, until beginning to brown. (about 10 minutes) Add the onions and peppers and cook for a further 5 minutes or so. Tip out into a bowl.
- Wipe out the skillet. Tip in the eggs and dry scramble until just softly set. Remove from the heat. Season lightly with salt and pepper.
- Butter the tortillas on one side. Place the tortillas, butter side out, standing up and open against each other in the baking dish.
- Divide the potato mixture between each open tortilla. Top with half of the eggs.
- Sprinkle half of the cheese over top of each. Crumble the bacon and sprinkle over the cheese.
- Bake in the preheated oven for 10 minutes.
- Serve hot with your favorite taco toppings.
Notes
Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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