Peach & Blueberry Grunt

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 190C/170°C / 350°F fan/gas 5. Butter a wide shallow ovenproof dish. Blend the cornflour with the orange zest and juice, and put in a large pan with the sugar.
2. 2Halve, stone and cut the peaches and add to the pan. Bring slowly to the boil, stirring gently until the sauce is shiny and thickened, about 3-4 mins.
3. 3Take it off the heat, stir through the blueberries and tip into the prepared dish.
4. 4Tip the flour into a mixing bowl and add the 50g butter. Rub the butter into the flour until it resembles fine breadcrumbs, then stir through half the sugar. Mix the remaining sugar with the cinnamon and keep to one side.
5. 5Add the milkAdd the milk to the dry ingredients and mix to a soft dough. Turn out onto a lightly floured surface and knead briefly. Roll out to an oblong roughly 16 x 24cm.
6. 6Brush with melted butter and sprinkle evenly with the spicy sugar. Roll up from one long side and cut into 12 slices. Arrange around the top of the dish, leaving the centre uncovered.
7. 7ServeBake in the oven for 20-25 mins, until the topping is crisp and golden. Serve warm.