Roasted Duck Breasts With Blackberry And Port Sauce

Enjoy a relaxed five star Christmas dinner for two or double up for extra guests.

Prepare the blackberry and port sauce and pack the sliced sprouts into a plastic bag earlier in the day, then roast the duck breasts while the potatoes dauphinoise bake, for an easy Christmas dinner.

Serves 2

Prep: 20 minutes
Cook: 34-42 minutes
Stand 5 minutes


Blackberry and port sauce
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 garlic clove, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme or a pinch of dried
  • Pinch grated nutmeg
  • 1 tablespoon red wine vinegar
  • 2 tablespoons port
  • 300ml (1/2 pint) good chicken stock
  • Salt and freshly ground black pepper
  • 100g (4oz) blackberries
  • ½ teaspoon cornflour mixed with a little water, optional
Roast duck
  • 375g (13oz) pack of 2 duck breasts
  • 175g (6oz) Brussels sprouts, thinly sliced
  • 1 garlic clove, finely chopped
  • Pinch grated nutmeg
  • Steamed asparagus and Potatoes dauphinoise to serve

  • Heat the oil in a saucepan, add the onion and carrot and fry over a medium heat for about 10 minutes, stirring from time to time until the vegetables are a deep golden brown. 
  • Take the pan off the heat and add the garlic, herbs and nutmeg then the vinegar and port.
  • Return the pan to the heat and cook for 2 minutes until most of the liquid has evaporated then add the stock and salt and pepper and cook over medium heat for about 5 minutes or until reduced by about one third. 
  • Strain and reserve.
  • Preheat the oven to 220oC (425oF) Gas Mark 7. 
  • Slash the skin of each duck breast, 4 or 5 times then rub in a little salt and pepper. 
  • Add the breasts skin side downward to a cold frying pan and cook over a low heat for 6 minutes until the skin is just turning golden. 
  • Turn them over and cook for 1 minute.
  • Lift the duck out of the pan and transfer to a rack in a small roasting tin, skin side uppermost. 
  • Roast for 10 minutes for rare, 15 minutes for medium or 18 minutes for well done.
  • Meanwhile, pour off most of the duck fat from the frying pan to leave about 1 tablespoon, add the sprouts and stir fry over a medium heat for 8-10 minutes until softened and golden brown around the edges. 
  • Add the garlic, nutmeg and a little salt and pepper and cook for 1 minute. 
  • Cover and keep hot.
  • Allow the duck breast to rest for 3-5 minutes. 
  • Add the blackberries to the sauce and warm through. 
  • If you prefer a thicker sauce, add the cornflour and bring the sauce to the boil, stirring. 
  • Carve each duck breast into 4 or 5 slices. 
  • Arrange the sprouts on serving plates, top with the duck and spoon over a little sauce, serving the remainder in a small jug. 
  • Accompany with steamed asparagus and baked potatoes dauphinoise.
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Recipe and photo credit by Seasonal Berries

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Chocolate Roulade With Boozy Blackberries...

Chocolate roulade with boozy blackberries

Wow friends and family with this impressive looking chocolate dessert – made with sloe gin and blackberries.

Serves 8

Prep: 45 minutes

Cook: 15 minutes

Cooling: 3-4 hours

  • 200g (7oz) dark chocolate, broken into pieces
  • 5 large eggs, separated
  • 175g (6oz) caster sugar, plus a little extra
  • 50g (2oz) ground hazelnuts
  • 2 tablespoons hot water
  • 225g (8oz) blackberries
  • 3 tablespoons sloe gin, cherry brandy or kirsch
  • 400ml (14fl oz) double cream
  • 2 tablespoons icing sugar
  • Chocolate holly leaves and extra blackberries to decorate

  • Preheat the oven to 180oC (350oF), Gas Mark 4. 
  • Cut a rectangle of non-stick baking paper a little larger than a 34 x 23 cm (131/2 x 91/2 inch) Swiss roll tin or roasting tin with the same base measurement. 
  • Snip diagonally into the corners of the paper then press into the tin so that the base is lined and the paper stands a little above the sides of the tin.
  • Melt the chocolate in a bowl set over a saucepan of very gently simmering water. 
  • Using an electric whisk, whisk the egg whites until peaking. 
  • Using the still dirty whisk, whisk the egg yolks and sugar together in a second bowl for 4-5 minutes until thick and pale and the mixture will leave a trail.
  • Fold the melted chocolate into the egg yolk mixture then the hazelnuts and water. 
  • Fold a little of the egg white into the mixture to loosen it then gently fold in the rest.
  • Spoon into the tin and lightly ease into an even layer. 
  • Bake for 15 minutes until well risen and the top is slightly crusty. 
  • Leave to cool covered with a clean teacloth. 
  • Add the blackberries and liqueur to a bowl, cover and leave roulade and berries to stand for 3-4
  • hours, or longer if that suits you better.
  • About 2-3 hours before serving, whip the cream until it forms soft swirls then fold in the icing sugar and the liqueur from the soaked blackberries.
  • Wet a clean teacloth under a hot tap, wring out and put on the work surface so that the shorter edges face you. 
  • Top this with a clean sheet of non-stick baking paper and sprinklewith a little extra sugar. 
  • Turn the roulade out on to the sugared paper and remove the lining paper.
  • Spread the cream over the roulade, sprinkle with the soaked blackberries then roll up the roulade starting from the short edge nearest you and using the paper and damp teacloth to help. 
  • The roulade will crack, but don’t worry, just continue rolling and pressing into a good shape until you reach the other end. 
  • Wrap the paper and cloth around the roulade for a few minutes to set the shape.
  •  (If you would like to serve this for Christmas day, wrap the roulade in paper and foil and keep in the fridge overnight)
  • Remove the paper and cloth and transfer the roulade to a serving plate. 
  • Decorate with chocolate holly leaves (see tip below) and extra blackberries.

Chocolate holly leaves
  • Snip about 20 holly leaves from a small branch, leaving just a little of the stem on. 
  • Wash and dry the leaves then brush the shiny top of each leaf with a little melted chocolate leaving a little of the leaf and stem uncovered.
  • Put leaves on a baking sheet lined with non-stick baking paper, chocolate side uppermost and chill in the fridge until the chocolate has set. 
  • Cover with a second thin layer of melted chocolate (you’ll only need about 75g (3oz) of chocolate in all) and chill again.
  • When ready to use, hold the stem end of the leaf and very gently begin to peel and curl the leaf away from the chocolate. 
  • Arrange on the top of the roulade.
Cook’s tip
  • Larger supermarkets sell packs of ready ground hazelnuts alongside the ground almonds. 
  • If your local store doesn’t stock them, buy whole hazelnuts and grind them at home in the liquidiser or food processor.
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Recipe and photo credit by Seasonal Berries

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Summer Berry Swirled Lollies...


Makes 10

Preparation time: 15 minutes
Freezing time: overnight


  • 75g (3oz) blackberries
  • 150g (5oz) raspberries
  • 4 tsps runny honey
  • 300g (10oz) flavoured Greek yoghurt – vanilla, honey or coconut


  1. Mash blackberries on a plate with 2 teaspoons of the honey using a fork.
  2. Do the same with the raspberries and another 2 teaspoons of the honey on a second plate.
  3. Layer alternate spoonfuls of mashed fruits with the yoghurt in plastic shot glasses.
  4. Add lolly sticks and freeze overnight.

To serve, dip moulds briefly in warm water, then lift out of the moulds and serve.

About this post -

Recipe and photo credit by Seasonal Berries

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Lemon And blackberry Traybake...

Dotted with fresh blackberries, this light sponge tray bake is much lower in saturated fat than traditional cakes as it is made with sunflower oil rather than butter, with a surprise of grated beetroot for added moistness.

Cuts into 24 small pieces
Preparation time: 30 minutes
 Cooking time: 30-35 minutes


For the cake

  • 3 medium eggs
  • 150ml (1/4 pint) sunflower oil
  • 175g (6oz) caster sugar
  • Grated rind of 2 lemons
  • 225g (8oz) self-raising flour
  • 1 tsp baking powder
  • 175g (6oz) or 2 medium cooked beetroot from a chilled vacuum pack of beetroot in natural juices, drained and coarsely grated
  • 150g (5oz) blackberries

To decorate

  • 150g (5oz) icing sugar
  • Juice of 1 lemon Few lemon rind curls, optional


  1. Preheat the oven to 180oC (350oF) Gas Mark 4.
  2. Line an 18 x 28 x 4cm (7 x 11 x 1½ inch) loose bottomed rectangular cake tin with a large piece of non-stick baking paper and snip into the corners of the paper diagonally.
  3. Press into the tin so that the base and sides of the tin are lined.
  4. Add the eggs, oil, sugar and lemon rind to a large mixing bowl and whisk together briefly until just mixed.
  5. Mix the flour and baking powder together, add to the egg mixture with the beetroot and whisk together until smooth.
  6. Pour into the tin and spread into an even layer.
  7. Arrange the blackberries over the top of the cake mixture in three rows then cook for 30-35 minutes until well risen and a skewer comes out cleanly from the centre.
  8. Leave to cool in the tin.

To decorate, sift the icing sugar into a bowl then gradually stir in the lemon juice to make a smooth icing that will slowly fall from a spoon. Drizzle the icing over the cake. Sprinkle with lemon rind removed with a zester or grater, then leave for 30 minutes for the icing to set.

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Recipe and photo credit by Seasonal Berries
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Ruby Fruit Refresher...

Serves 4

Preparation time: 15 minutes

  • 225 g (8 oz) strawberries
  • 175 g (6 oz) raspberries
  • 225 g (8 oz) blueberries
  • Grated rind and juice of 1 lime
  • 4 teaspoons runny honey
  • 250 g (9 oz) natural yogurt
  • Small bunch of fresh mint
  • Slice or quarter the strawberries depending on their size then put them into a serving bowl with the other berries.
  • Add the lime rind and juice and 2 teaspoons of the honey then gently mix together with a spoon.
  • Put the yogurt into a smaller bowl then stir in the rest of the honey.
  • Snip some of the mint into pieces with scissors to give about 3 tablespoons, add to the yogurt and mix together.
  • Sprinkle the berries with a few tiny mint leaves and serve topped with spoonfuls of the minted yogurt.
  • For a refreshing smoothie, put the berries into a liquidiser goblet with the yogurt, honey and mint, blitz until smooth then adjust the consistency with apple juice to taste.
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Recipe and photo credit by Seasonal Berries

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Roasted Orchard Fruits...

This has to be one of the simplest and most impressive puds when you have large groups of friends or family to entertain.

Serves 6

Preparation time: 10 minutes
Cooking time: 25-30 minutes

  • 4 pears, about 550 g in total, halved, cores scooped out with a teaspoon
  • 6 plums, about 350 g (12 oz.) in total, halved, stoned
  • 225 g (8 oz.) blackberries
  • 1 cinnamon stick, broken into large pieces
  • 8 cloves
  • 2-3 star anise, depending on size
  • 1 orange, juice only
  • 50 g (2 oz.) butter, diced
  • 50g (2 oz.) light muscovado sugar
  • Arrange the pears, plums and blackberries in a roasting tin.
  • Sprinkle with the cinnamon, cloves and star anise.
  • Spoon the orange juice over, dot with the butter then sprinkle with the sugar.
  • Bake in a preheated oven 190°C (375°F) Gas Mark 5 for 20-25 minutes until lightly browned.
  • Serve hot spooned into bowls and topped with a scoop of vanilla ice cream or spoonful of crème fraiche, if liked.
Experiment with different fruits such as peaches and nectarines.

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Recipe and photo credit by Seasonal Berries

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Vitamin C Smoothie...

Yeah I love smoothies...

A quick and easy way to get onto track of having some of your 5 a day!

Today I have a yummy looking guest post to share, full of vitamin C!!

This one serves 3


  • 200g or 2 large handfuls of fresh blackberries or a mix of blackberries and blueberries
  • 600 ml or a 1pt beer glass of sweetened soya milk
  • A pinch of ground cinnamon
  • A tsps of runny honey


  • Blitz all the ingredients together in a liquidiser or food processor until smooth and frothy.
  • Serve straight away.

About this post -

Recipe and photo credit by Seasonal Berries

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Blackberry And Blueberry Christmas Cake...

A lighter alternative to the traditional cake

If you are not a fan of heavy dried fruit cakes then try this light almondy sponge cake speckled with blackberries and blueberries drizzled with glace icing.

Serves 8

Preparation time: 25 minutes
Cooking time: 40-50 minutes
To decorate: 5 minutes

What you need
  • 175g (6oz) mixed blackberries and blueberries, if the blackberries are very large, cut them in half
  • 175g (6oz) self-raising flour
  • ½ tsp baking powder
  • 175g (6oz) butter, at room temperature
  • 175g (6 oz) caster sugar
  • 3 medium eggs, beaten
  • 75g (3oz) ground almonds
  • Few drops almond essence, optional
To decorate

  • 175g (6oz) icing sugar
  • tsp cold water
  • 3 tbsp toasted flaked almonds
  • Few extra blackberries and blueberries or a few halved strawberries
  • Preheat the oven to 180C/350F/Gas Mark 4.
  • Brush inside a 23cm (9 inch) diameter or 1.5 litre (3 pint) fluted ring mould with a little oil.
  • Add the blackberries and blueberries to a small bowl with 2 tablespoons of the flour and gently stir together until the berries are coated.
  • Add baking powder to the remaining flour.
  • Cream the butter and sugar together in a large bowl with a wooden spoon or electric mixer until light and fluffy.
  • Gradually mix in alternate spoonfuls of beaten egg and remaining flour, beating well after each addition and continuing until both have all been added.
  • Stir in the ground almonds and almond essence if using, then fold in the flour coated berries.
  • Spoon the mixture into the cake tin and level the top.
  • Bake for 40-50 minutes or until well risen, the top is golden and a skewer comes out cleanly when inserted into the cake.
  • Leave to cool for 30 minutes then loosen the edges of the mould, turn out on to a wire rack and remove the mould.
  • Leave to cool completely.
  • Sift the icing sugar into a bowl, gradually mix in just enough water to mix to a smooth icing that will slowly fall from a spoon.
  • Transfer the cake to a serving plate, drizzle the icing over in zig zag lines, decorate with a few extra berries and sprinkle with the flaked almonds.
  • Leave to stand for 15 minutes or so for the icing to set, then cut into thick slices and serve.
  • As the cake has lots of fresh fruit in the mixture it is best eaten within 2 days.
Recipe and photo credit by- Seasonal Berries

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Chicken Liver Pate with Blackberry Chutney...

Impress your friends : Chicken Liver Pate with Blackberry Chutney /  Brandied chicken liver pate with quick cook blackberry and red onion chutney

Making your own party canapés needn’t be fiddly. The pate can be made in less than 15 minutes the day before then simply spread on toasted ciabatta and topped with a little watercress and a spoonful of this very moreish blackberry chutney.

Serves 8

Preparation time: 25 minutes
Cooking time: 26-32 minutes
Chilling time: 3 hours or overnight


  • 250g (9oz) pack frozen chicken livers, defrosted
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 25g (1 oz) butter
  • 2 garlic cloves, finely chopped
  • 2 tbsp brandy
  • 150ml (1/4 pint) chicken stock
  • Little salt
  • ½ tsp roughly crushed black peppercorns


  • 2 tbsp olive oil
  • 2 large red onions, halved, thinly sliced
  • 50g (2 oz) light muscovado sugar
  • 3 tbsp cider vinegar
  • 150g (5oz) blackberries

To serve

  • 1 ciabatta bread
  • Handful watercress


  1. To make the pate, add the chicken livers to a sieve, rinse with cold water, drain well then tip out on to a chopping board. 
  2.  Roughly chop, discarding any central white cores.
  3. Heat the oil in a frying pan, add the onion and fry for 5 minutes until softened and just beginning to turn golden. 
  4.  Add the butter, heat until melted then mix in the garlic and chicken livers. 
  5. Fry for 3-4 minutes, stirring until the livers are browned but still pink in the centre.
  6. Add the brandy, heat until bubbling, then flame with a lit taper or long match. 
  7.  Stand well back until the flames subside, then stir in the stock, salt and peppercorns. 
  8.  Cook over medium heat for 3-4 minutes until some of the stock has evaporated. 
  9.  Allow to cool then blitz in a food processor or liquidiser until smooth. 
  10.  Spoon into a dish, cover and transfer to the fridge when cool enough. 
  11. Chill for 3 hours or overnight.
  12. To make the chutney, heat the oil in a large frying pan, add the onions and fry for 10 minutes, stirring until softened. 
  13.  Stir in the sugar and fry for 5-10 more minutes, stirring more frequently until the onions are caramelised.
  14. Mix in the vinegar, blackberries and a little salt and pepper and cook for 3 minutes until the blackberries are just cooked through. 
  15.  Take off the heat, spoon into a clip jar, cover and leave to cool.

 To serve, slice and toast the bread, cut each slice in half again then spread with the chilled pate, a leaf or two of watercress and a generous teaspoonful of the chutney. Arrange on a large plate and serve with drinks.
Tip: Store any leftover chutney in the fridge as it has only small amounts of vinegar and sugar.

About this post- This is a free guest post by Seasonal Berries

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Chilled Blackberry Soufflés...

Retro favourite- This is a great dessert for a special dinner as it can be made early on in the day and left to set in the fridge. Just peel away the paper before you serve them. If you would like to decorate the soufflés, add a few tiny blackberries and mint leaves to the top or dust lightly with a little sifted icing sugar at the very last minute.

Serves 6

Preparation time: 30 minutes
Cooking time: 10 minutes
Chilling time: 4 hours

What you will need

  • 350g (12 oz) blackberries
  • 7 tbsp water
  • 4 tsp powdered gelatine
  • 4 medium eggs, separated
  • 150g (5 oz) caster sugar
  • 250ml (8 fl oz) double cream
  • 2 tbsp fresh chopped mint, optional


  1. Wrap 6, 125ml (4fl oz) individual soufflé dishes with a double strip of non-stick baking paper so that the paper encircles the dishes completely and is about 4cm (11/2inch) above the top of each dish and tie with string.
  2. Add the blackberries to a saucepan with 2 tbsp water, cover and cook gently for 5 minutes then puree in a food processor or liquidiser until smooth. 
  3. Press through a sieve to discard the seeds.
  4. Meanwhile add the remaining water to a small heatproof bowl, sprinkle the gelatine over the surface making sure that all the dry specks of gelatine are absorbed by the water. 
  5.  Leave to soak for 5 minutes then put the bowl in a small saucepan of gently simmering water and heat for about 5 minutes until the gelatine has dissolved and become a clear liquid.
  6. Add the egg yolks and sugar to a large heatproof mixing bowl set this over a saucepan of gently simmering water and using an electric mixer, whisk the eggs and sugar together until very thick and pale, this should take about 10 minutes. 
  7.  To test remove the bowl from the pan and lift the whisk above the mixture it should leave a ribbon like trail that stays on the surface for a few seconds. 
  8.  If your electric whisk is on a fixed stand this will work just as well but will just take a few more minutes to get the mixture really thick.
  9. Gradually trickle the dissolved gelatine into the egg yolk mixture in a thin steady stream as you fold it in with a large metal spoon. 
  10. Add the blackberry puree and gently fold into the egg yolk mixture.
  11. Wash and dry the whisk carefully then whisk the egg whites in a second large bowl until they form moist looking peaks. 
  12.  Using the still dirty whisk, whip the cream in a second smaller bowl until it forms soft swirls.
  13. Fold the cream into the blackberry mixture, then gently fold in a spoonful of the egg whites to loosen the mixture. 
  14.  Add the remaining egg whites and chopped mint and gently fold together.
  15. Pour or spoon the mixture into the lined dishes so that the soufflé mixture is above the top of the dishes but contained within the paper collar. Chill for 4 hours or until set.

To serve, remove the string then loosen the paper and peel away using a small sharp knife. Stand the dishes on small plates or a tray and decorate with extra blackberries and tiny mint leaves. Serve immediately.

About this post- This is a free guest post by Seasonal Berries

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Cinnamon Spiced Blackberry and Apple Crumble...

With National Apple Day approaching on October 21st, what better way to celebrate than to make friends and family some of Rachel Allen’s delicious Spiced Apple and Cinnamon Crumble. The perfect dish to serve after a hearty winter meal, this dessert is a simple and delicious way to use those fresh, juicy apples.

Serves 6-8

298 calories / 11.5g fat per portion


For the filling:

  • 500g (1lb 2oz) Bramley apples peeled, cored and diced
  • 50g (2oz) caster sugar
  • 1-2 tbsp water
  • 200g (7oz) blackberries, fresh or frozen
  • Whipped cream, to serve
  • Sprinkling of brown sugar, to serve

For the crumble:

  • 225g (8oz) plain flour
  • 110g (4oz) Kerrygold butter, now softer
  • 110g (4oz) caster sugar
  • 1 tsp ground cinnamon


  1. Preheat oven to 180°C/ fan oven 160°C/Gas Mark 4.
  2. Place the apples, sugar and water in to a saucepan and place on a medium heat. Bring to a simmer and stew, stirring occasionally for 5-7 minutes until quite soft. 
  3. Transfer to a pie dish, then allow to cool as you prepare the crumble.
  4. Place the flour and butter in a mixing bowl, then use your fingertips to rub together until the mixture resembles coarse breadcrumbs.
  5. Next mix in the sugar and cinnamon. 
  6. Scatter the blackberries over the apple mixture, then cover with the crumble mixture.
  7. Place in the oven and bake for 30-35 minutes or until the crumble is golden and crisp.
  8. Serve warm with some whipped cream and a sprinkling of soft brown sugar

Guest Post Credits- This recipe comes from a collection of 6 brand new and exclusive recipes created by Rachel Allen featuring in The Kerrygold Community Recip-e-book. For more recipes please visit

About this post- This is a free guest post by Kerrygold UK

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Blackberry And Apple Chutney...

This tasty chutney can be prepared well in advance, and is a perfect compliment to gammon, turkey and beef, as well as pork or game pies.

Makes 2 x 450g/1lb jars

You will need
  • 450g / 1lb Bramley apples, peeled, cored and cut into small chunks
  • 225g / 8oz eating apples, peeled, cored and cut into large chunks
  • 225g / 8oz red onions, peeled and sliced
  • 25g ginger root, peeled and finely chopped
  • ½ tsp peppercorns
  • 225g/8oz granulated sugar
  • 150ml / ¼ pint cider vinegar
  • 350g /12oz blackberries
  • Place all the ingredients except the blackberries in a large heavy-based saucepan. 
  • Gently heat, stirring, until the sugar dissolves.
  • Bring to the boil, then reduce the heat and simmer, uncovered, for about 40 minutes, stirring occasionally, until the apples and onions are tender, the mixture has thickened and no watery juice remains.
  • Add the blackberries, then cook for a further 10 minutes until they have softened but still hold their shape.
  • Spoon the hot chutney into sterilised jars and seal. 
  • Store, unopened in a cool dark place for up to six months. 
  • Chill once opened. 
  • Serve with sliced cold meats.
Recipe and photo credit by - Seasonal Berries

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Blackberry jam...

Like Granny used to make.

There’s something very nostalgic and rewarding making your own jam.

Makes: 6 jars
Preparation time: 30 minutes
Cooking time: 30 minutes

What you need
  • 1 kg (2¼lb) blackberries, picked over and any leaves discarded
  • 1 kg (2¼lb) cooking apples, quartered, cored, peeled
  • 300 ml (½pint) water
  • 1.5 kg (3 lb 2 oz) granulated sugar
  • 1 lemon, juice only
  • Small knob of butter, about 7 g (¼oz)
  • Wash jam jars and place upside down in the oven at 100c to dry thoroughly. 
  • Place a small plate in the fridge for testing the jam later.
  • Peel and cut the apples into blackberry-sized pieces and add to a preserving pan or the largest saucepan that you have. 
  • Add the water and start to simmer gently. 
  • Add the lemon juice to the pan and cook until the apples are soft – around 5-8 minutes depending on the jam. 
  • Add the blackberries, stir and take the pan off the heat.
  • Still with the pan off the heat, stir in the sugar, until it has almost dissolved. 
  • You’ll know it’s dissolving when you don’t hear or feel the sugar scraping on the pan as much when you stir.
  • When the sugar is almost completely dissolved, return the pan to the heat and bring to the boil. 
  • As it starts to boil, add the butter, which will help minimise and disperse any foam, which is a natural part of jam making.
  • Bring to a rapid, rolling boil for 15 minutes. Don’t be afraid of the rolling boil, this is crucial to producing a jam that will set.
  • Spoon a little jam on to a chilled saucer, as soon as it is cool, run a finger through the jam so that the saucer is visible. 
  • If the finger line remains and the jam wrinkles it is ready, if not boil a little longer and try again.
  • Ladle into the hot jars and fill until almost full to allow for shrinkage as the jam cools. 
  • If you’re sealing the traditional way, cover the surface of each jar with a waxed disc, with the shiny side downwards. 
  • Rinse a cellophane circle with a little water then put wetted side uppermost over the top of the jar and secure with an elastic band or add a screw topped lid. 
  • Label and leave to cool.
About this post -

Recipe and photo credit by Seasonal Berries
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Blackberry And Apple Chutney...

This tasty chutney can be prepared well in advance, and is a perfect compliment to gammon, turkey and beef, as well as pork or game pies

Makes 2 x 450g/1lb jars


  • 450g / 1lb Bramley apples, peeled, cored and cut into small chunks
  • 225g / 8oz eating apples, peeled, cored and cut into large chunks
  • 225g / 8oz red onions, peeled and sliced
  • 25g ginger root, peeled and finely chopped
  • ½ tsp peppercorns
  • 225g/8oz granulated sugar
  • 150ml / ¼ pint cider vinegar
  • 350g /12oz blackberries


  1. Place all the ingredients except the blackberries in a large heavy-based saucepan. 
  2. Gently heat, stirring, until the sugar dissolves.
  3.  Bring to the boil, then reduce the heat and simmer, uncovered, for about 40 minutes, stirring occasionally, until the apples and onions are tender, the mixture has thickened and no watery juice remains.
  4. Add the blackberries, then cook for a further 10 minutes until they have softened but still hold their shape.
  5. Spoon the hot chutney into sterilised jars and seal. Store, unopened in a cool dark place for up to six months. Chill once opened. Serve with sliced cold meats.

Guest Post Credits- Seasonal Berries

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Blackberry And Hazelnut Brownies...

Blackberry and Hazelnut Brownies
By Laura Blake

Makes 8

346 calories / 21g fat per portion

Laura says: ‘Try this naughty and decadent way to make the most of these gorgeous berries - rather than popping them into pies or crumbles.’

  • 150g (5oz) Kerrygold butter
  • 40g (1½ oz) good quality dark chocolate, broken into pieces
  • 2 large eggs, lightly beaten
  • 120g (4½ oz) caster sugar
  • 60g (2½ oz) light muscovado or soft light brown sugar
  • 1 tbsp Greek-style natural yogurt
  • 1 tsp vanilla extract
  • 150g (5oz) plain flour
  • 30g (1¼ oz) cocoa powder
  • 40g (1½ oz) hazelnuts, roughly chopped
  • 150g (5oz) fresh or frozen blackberries
  • Preheat the oven to 190°C/fan oven 170°C/Gas Mark 5. 
  • Line a 23cm (9 inch) square baking tin with baking paper.
  • Over a very low heat, gently melt the butter and chocolate, stirring occasionally and keeping a close eye on them. 
  • Allow to cool for 10 minutes.
  • Meanwhile, whisk the eggs, caster sugar, light muscovado or soft light brown sugar, yogurt and vanilla in a large bowl until pale and fluffy. 
  • Do this with an electric whisk on full speed for about 5 minutes.
  • Pour in the melted butter and chocolate and mix gently until combined.
  • Sift the flour and cocoa powder together, then fold into the chocolate mixture with half the hazelnuts and blackberries, using a large metal spoon.
  • Pour into the prepared tin and level the surface, then sprinkle the rest of the blackberries and hazelnuts on top.
  • Bake for 20 minutes and check with a skewer - it should come out clean. 
  • If not, bake for another 5 minutes.
  • Cool for half an hour on a wire rack before cutting into 8 squares.
Cook’s tip 
  • Try using fresh or frozen raspberries if you can’t find blackberries.
Recipe and photo credit by -Laura Blake’s recipe has been taken from the Kerrygold Community Recip-e-book, available for free download now! Visit Kerrygold UK for more delicious recipes and to download your free copy.

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Will Torrent’s Royal Jubilee Trifle...

Fancy a trifle to celebrate in style?

Ingredients: (makes 6 servings)

  • 1 small Madeira cake
  • 1 punnet fresh raspberries
  • 1 punnet fresh blackberries
  • 1 punnet fresh strawberries
  • 1 punnet fresh blueberries
  • 1 punnet frozen berries
  • 20ml port
  • 25g sugar
  • 2 leaves of gelatine
  • 250g white chocolate
  • 500g fresh custard
  • 2 tsp Nielsen-Massey Vanilla Bean Paste
  • 200g Billington’s Golden Caster Sugar
  • 50ml water
  • 6 egg whites
  • Popping candy/ chocolate covered space dust (optional)


  1. Begin by slicing the Madeira cake and then using a round cutter, cut discs, placing them in the bottom of a large serving glass bowl.
  2. Carefully place some fruit on top of the sponge pushing the fruit to the sides so that you can see them through the glass.
  3. In a saucepan, bring to the boil the port, sugar and frozen berries, whilst soaking the gelatine in cold water in a separate bowl.
  4. Once the port, sugar and berry mixture has boiled, leave to send through a sieve over a bowl, leaving you with a glossy berry syrup.
  5. Reheat the syrup gently to melt the gelatine in to.
  6. Using a spoon, scoop the berry syrup with gelatine into the glass bowl, pouring over the fresh fruit. Place into the fridge to set (for a few hours).
  7. To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.
  8. Gently fold the custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste.
  9. Spoon the custard over the set jelly and then place in the fridge to set (whilst you make the meringue).
  10. To make the meringue, begin by whisking the egg whites on a medium to high speed.
  11. Place the water and sugar in a sauce pan and using a thermometer heat till it reaches 121ºC. 
  12. Carefully add the sugar syrup to the egg whites, in a steady stream, whilst they continue to beat and keep whisking till the sides of the bowl cools.
  13. Once the meringue has cooled, you should be left with a tight, very glossy meringue
  14. Take the dessert out of the fridge and sprinkle with the chocolate covered space dust
  15. Place the meringue into a piping bag with a plain nozzle.
  16. Pipe bulbs of the glossy meringue on top of the custard/space dust.
  17. Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
  18. Decorate with some of the remaining fresh fruit and enjoy.

Credits : Baking Mad

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Blackberry And Apple fizz...

Serves 1 (non-alcoholic)

You will need
  • 6 Blackberries,
  • 6-8 mint leaves,
  • 80ml pressed apple juice,
  • 10ml lime juice,
  • 12.5ml sugar syrup,
  • Dash elderflower cordial.
  • Shake, double strain over crushed ice in a sling glass. 
  • Garnish with a mint sprig.
About this post -

Recipe and photo credit by Seasonal Berries

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Valentine Warner’s Summer Pudding....

This traditional pudding just sums up an English summer and nothing can better the flavour of fresh British berries ripened naturally in summer sunshine!

Serves 6 
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Chilling time: overnight

  • 600g/1lb 6oz raspberries
  • 600g/1lb 6oz strawberries hulled and halved if large
  • 600g/1lb 6oz blackberries
  • 300g/11oz caster sugar
  • Juice of ½ lemon
  • 150ml/ ¼ pt white wine
  • 300ml/ ½ pt water
  • 6 slices of thick cut white bread
  • Fresh jersey double cream, to serve
  • Put half the fruits in a large saucepan with the sugar, lemon juice, wine and water.
  • Bring to a gentle simmer and cook for five minutes until softened, stirring occasionally.
  • Lift out the fruit into a sieve using a slotted spoon, strain any liquid back into the saucepan, then put the fruit in a bowl on the side.
  • Allow it to cool (this is so you don’t cook the raw fruits in the hot ones)
  • Reserve 200ml/7fl oz of the fruit syrup for painting the bread.
  • Return the pan to the heat and boil the remaining liquid for 20-25 minutes until syrupy. 
  • Allow to cool.
  • Combine the cooled cooked fruit and reduced syrup with the raw fruit. 
  • (I like the mixture of cooked and not-cooked for better flavour and texture).
  • Line a 1.8 litre/3 ¼ pt pudding basin with two sheets of overlapping cling film (the edges of the cling film should hang over the top of the basin so that they can enclose the pudding).
  • Cut the crusts off the bread and cut each slice into two rectangles.
  • Thoroughly paint one side of each rectangle with the reserved syrup.
  • Cut and paint a circle of bread that fits the bottom of the basin.
  • Put this in the basin with the red side facing the cling film.
  • Arrange the bread all the way around the inside of the basin, overlapping slightly where the joints meet, with the painted side always facing the cling film.
  • Spoon the fruit into the basin and pack down well. 
  • Top neatly with the remaining painted slices of bread.
  • Cover with the overhanging pieces of cling film and place a side plate holding a heavy weight on top to press it down.
  • Put in the fridge and leave overnight.
When ready to serve 
  • Remove the weight, open the cling film and invert the pudding on to a serving plate. 
  • Remove the cling film.
  • Should there be any syrup left, using a pastry brush, daub any pale patches with it. 
  • Serve the pudding with cream.

Recipe and photo credits- Seasonal Berries

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4th July Berry Waffles....

Celebrate American Independence day with these homemade waffles, but if you don’t have an electric waffle machine, cheat and buy readymade waffles from the supermarket and warm under a hot grill.

Serves 6

Preparation time: 25 minutes
Cooking time: 5 minutes

Berry melba sauce
  • 225 g (8 oz) raspberries or mixed raspberries and strawberries, hulled and sliced
  • 1 lemon, juice only
  • 1 tablespoon caster sugar
  • 125 g (41/2 oz) plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 2 teaspoons caster sugar
  • 2 tablespoons melted butter or sunflower oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 150 ml (1/4 pint) semi skimmed milk
To serve
  • 250 ml (8 fl oz) full fat crème fraiche or Greek yogurt with honey
  • 350 g (12 oz) mixed strawberries, raspberries and blueberries, slice or halve strawberries depending on their size
  • Little sifted icing sugar
  • To make the sauce, puree the fruit with the lemon juice and sugar then sieve if liked.
  • To make the waffles, sift the flour, baking powder and bicarbonate of soda into a bowl then mix in the sugar.
  • Lightly whisk the melted butter or oil, egg, vanilla and milk together in a separate bowl.
  • Heat up the electric waffle machine. 
  • Add the egg mixture to the dry ingredients then whisk until smooth. 
  • Spoon batter into the machine, close the lid and cook until waffles are browned and well risen.
  • Remove waffles from the machine, transfer to serving plates, cut in half, if liked and top each one with a spoonful of crème fraiche or yogurt, summer fruits and a light dusting of sifted icing sugar then drizzle with fruit sauce to taste.
About this post-

Recipe and photo credit by Seasonal Berries

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Blackberry custard tarts

Preparation Time: 30 mins including cooking time

Cooking Time: 8- 10mins

Serves: makes 8

  • 1 x 270g ready made filo pastry
  • 250ml Alpro soya custard
  • Zest of 1 orange
  • 1 tbsp Icing sugar
  • 1 tsp cinnamon
  • 200g Blackberries
  • 50g melted butter
  • Oven temperatures in 180ºC/350ºF/Gas Mark 5
  • To make the filo pastry tart cases you will need a greased 8 hole muffin tray. 
  • Begin by laying out a sheet of filo pastry and brushing it with melted butter. 
  • Cut 4 squares a little bigger than the size of the holes in your tray. 
  • Over lap the squares rotating each time so you end up with a star shape. 
  • Lay over the top of the muffin tray and gently press into the hole. 
  • Repeat until you have 8 tart cases.
  • Bake in the oven for 8-10 mins before removing from the oven and allowing to cool for 5 mins.
  • Mix the Alpro soya custard with the zest of an orange. 
  • Mix the cinnamon and icing sugar together and put to one side.
  • Carefully remove the tart cases from the tin and place on a plate. 
  • Spoon the custard into each tart case and top with the blackberries.
  • Finish with a dusting of cinnamon icing sugar.

Recipe and photo credit-  Alpro soya

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