• A Well Preserved Christmas - Guest Blog by Pam the Jam

    A Well Preserved Christmas - Guest Blog by Pam the Jam

    Guest Blog by Pam The Jam

    With the jingle of Santa’s sleigh bells in the distance, and with little fresh fruit available customarily  December, isn’t the month to make preserves.  However, with the festive season just around the corner it’s a perfect time to indulge in, and celebrate these jars of joy.  For generations past, and very much with a heartfelt ‘waste not, want not’ approach to life these valuable stalwarts of the larder were made using seasonal fruit and veg gluts over the summer, stored  away and then enjoyed, spoonful by spoonful, for many months to come.  Home-made  jams and preserves have been intrinsically linked to the festive season gracing the Christmas table; sometimes the star of the meal, other times simply there to brighten up left overs, but always prized.  


  • Fruit Porridge Recipes Perfect For Porridge Season

    Fruit Porridge Recipes Perfect For Porridge Season

    With autumn well and truly here, temperatures dropping and the wetter weather incoming, what better way to warm up your morning than with a bowl of tasty porridge for breakfast? Once you have mastered our simple, quick and easy recipe, you will be all set to create your own variety of delicious porridge bowls by adding an assortment of different frozen fruits and other tasty toppings - the options are endless!

    Basic Porridge Recipe

    Serves 2


    • 80g rolled porridge oats
    • 300ml semi skimmed milk, water or alternative milks such as oat milk, soya
  • How to infuse your favourite spirit with soft fruit

    How to infuse your favourite spirit with soft fruit

    How to infuse your favourite spirit with soft fruit

    Infusing your favourite spirit, we would recommend gin or vodka, is a great way to experiment with flavours or diversify your drinks trolley, plus they can make perfect gifts or wedding favours!

    For some fruit inspiration, we'd recommend trying some of the below, but you can trial most fruits and see how it goes:

  • Fruit Coulis

    Serves 2

    Raspberry Coulis


    Blackcurrant coulis

    •             400g British (Organic) Blackcurrants frozen
    •             140g caster sugar
    •             100ml water

    Raspberry coulis

    •             300g British Raspberries frozen
    •             50g sugar        
    •             100ml water

    Blackberry coulis

    •             350g British IQF / Puree/Juicing Blackberries frozen
    •             70g sugar
    •             100ml water

    Summer fruit coulis

    •             350g British Summer Fruits frozen
    •             70g sugar
    •             100ml water

    Total time required: 10 minutes


  • Homemade Raspberry and Blackcurrant Ice Cream

    Serves 16-20

    Raspberry and Blackcurrants


    • 250g British Raspberries frozen
    • 200g British (Organic) Blackcurrants frozen
    • 2 tbsp water
    • 300ml (or a 284ml pot) single cream
    • 4 egg yolks
    • 150g caster sugar
    • 300ml (or a 284ml pot) double cream

    Total time required: 20 minutes + freezing

    Preparation time: 20 minutes

    1. Heat blackcurrants in water, when beginning to break up add raspberries and continue to heat for 1 minute. When turned into a pulp push mix through a nylon sieve. 
    2. Now make a simple custard by pouring the cream into a sauce pan with the beaten egg yolks, sugar.
    3. Put this on the cooker and heat on a medium heat stirring frequently to prevent the bottom
  • Lemon and Raspberry Posset

    Serves 6-8

    frozen raspberries


    • 250g British IQF Raspberries defrosted
    • 400g jar lemon curd
    • 300g pot of crème fraiche
    • 50g dark chocolate

    Total time required: 25 minutes

    Preparation time: 25 minutes


    1. Stir together lemon curd and crème fraiche
    2. Melt chocolate in the microwave for 2 minutes, stir half way through
    3. In a serving glass, layer the lemon curd mixture and defrosted raspberries. Place a few extra berries on the top and drizzle with dark chocolate.
    4. Leave to set for 10 minutes.
      1. White Chocolate & Raspberry Cheesecake

        Serves 8

        White Chocolate and Raspberry Cheesecake

        • 500g British IQF Raspberries defrosted
        • 150g crushed digestive biscuits
        • 75g melted butter
        • 400g white chocolate
        • 65g butter
        • 500g cream cheese
        • 50g caster sugar
        • 180ml whipping cream

        Total time required: 30 minutes + chilling

        Preparation time: 30 minutes


        1. Mix together the crushed biscuits and melted butter. Press into a springform tin (approximately 23cm) base.
        2. Place the chocolate and butter into a heatproof bowl set over a pan of simmering water and melt, set aside to cool.
        3. In another bowl whisk together the cream cheese, sugar and whipping cream until you reach a smooth consistency.
        4. Stir the chocolate mixture
      2. Raspberry Pavlova

        Serves 6 - 8

        Raspberry Pavlova


        For the meringue

        • 4 egg whites
        • 200g caster sugar

        For the topping

        • 250g British IQF Raspberries defrosted
        • 250ml double cream

        Total time required

        Preparation time: 20 minutes
        Cooking time: 1 to 1 ¼ hours


        1. Preheat oven to 180C/Gas 4.
        2. Line a baking tray with baking parchment.
        3. Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
        4. Mound on to a baking sheet in a circle approximately 20cm in diameter - lift the edges with a spoon.
        5. Place in the centre of the oven, then immediately turn the temperature down to 150C/ gas mark 2. Cook for about 1
      3. Raspberry and White Chocolate Blondies

        Makes 14 Blondies

        Raspberry and White Chocolate Blondies


        • 100g British IQF Raspberries defrosted
        • 115g unsalted butter, melted
        • 200g soft light brown sugar, sifted
        • 2 large eggs, beaten
        • 1 teaspoon baking powder
        • ¼ teaspoon bicarbonate of soda
        • ¼ teaspoon table salt
        • 200g plain flour, sifted
        • 100g white chocolate (30g small chunks and 70g finely chopped)
        • 1 teaspoon vanilla extract

        Total time required: 1 hour 10 minutes

        Preparation time: 30 minutes
        Cooking time: 35-40 minutes

        Prepare Ahead

        Use a square cake tin and line with grease proof paper; this will stop the blondie from sticking to the tin. To remove you will need to