Hello, Blackberry Way . . .*

*with apologies to The Move (see below)

There are blackberry bushes – and there are blackberry bushes – and there is mine:


It’s absolutely HUGE – and laden with fruit!  Underneath are some old fallen apple trees, mistletoe, nettles and probably a host of homes for rabbits, mice and badgers. Luckily, I have lots of friends to come and pick – and lots of recipes.  Blackberries freeze beautifully – just lay them out, singly, on a tray and pop in the freezer.  Leave for a few hours and put in a bag.  We eat them all through the Winter first thing in the morning with porridge or on their own for a quick burst of Vitamin C and sunshine.

We all love blackberry crumble (with or without apple), pies and ice cream but I hope you will give these a try, too, when you can:

Blackberry Crumble Overnight Oats:

  • 50g fresh or frozen blackberries
  • 1 teaspoon runny honey
  • small handful chopped almonds or walnuts
  • 40g porridge oats
  • 150ml milk
  • 3 drops almond extract (optional)
Weigh however many blackberries you have and put in a bowl.  Weigh out half that weight in preserving sugar and add to the bowl.  Mash the fruit up slightly and leave aside for no less than an hour.  Put into a saucepan (you can at this point add a tablespoon of cassis if you like/have), bring to the boil and stir a rolling boil for exactly 5 minutes.  Allow to cool and put into sterilised jars.
Blackberry, Elderflower and Mint Fool
  • 200g ripe blackberries
  • 1 – 2 tbsp elderflower cordial
  • 60g caster sugar
  • a few fresh mint sprigs
  • 150ml double cream
  • 125ml full-fat Greek yogurt

Put the blackberries in a saucepan with the elderflower cordial, caster sugar and fresh mint sprigs. Set the pan over a medium heat and gently bubble the mixture for 10-15 minutes until the berries soften and release their juices, then reduce to a thick coulis. Remove from the heat and let it cool a little, then taste, adding more sugar or a dash more cordial if needed. Remove the mint sprigs. Allow the mixture to cool completely (it will become more like jam in consistency). Pour the double cream into a large bowl then, using an electric mixer, whisk to soft-medium peaks. Stir in the Greek yogurt, then fold in the cooled blackberry coulis, creating a swirled effect. Spoon the fool into a dish and serve straightaway, or cover and chill for up to 6 hours.


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