Blog

Serves 4

Ingredients

• 330g British Summer Fruits frozen
• 142ml double cream
• 140g white chocolate

Total time required: 15 minutes

Preparation time: 15 minutes

Method

1. Pour the cream into a small saucepan and break in the chocolate. Heat gently, stirring continuously until the chocolate melts into a smooth sauce.
2. Scatter the frozen berries on 4 dessert plates or shallow bowls. Pour the hot chocolate sauce over the fruits and serve immediately.

Serves 4

Ingredients

• 330g British IQF Blackberries defrosted
• 1 tbsp caster sugar
• 250g mascarpone
• 142ml double cream
• 1 tsp vanilla extract

Total time required: 20 minutes

Preparation time: 20 minutes

Method

1. Place sugar on top of the blackberries and defrost.
2. Place blackberries and sugar in food processor and blend, then push though a fine sieve.
3. Whisk mascarpone until floppy and fold in blackberry puree and vanilla extract.
4. Lightly whip the cream and fold into the blackberry cream mixture.
5. Place into four glasses.

Serves 6-8

Ingredients

• 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

Method

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.

Serves 8-10

Ingredients

• 400g British (Organic)  Blackcurrants defrosted
• 100g caster sugar
• 3 tablespoons water
• 5 sheets of gelatine
• 300ml double cream, plus extra to serve.
• 300ml whole milk

Total time required: 35 minutes + chilling

Preparation time: 35 minutes

Method

1. Heat the blackcurrants and sugar gently for around 10minutes, stirring often, until skins are broken and juices released. Remove from heat and press through a fine sieve.
2. Place gelatine sheets in a bowl and cover with cold water, set aside for 5 minutes.
3. Heat the cream and milk until it almost comes to a simmer and remove immediately.
4. Squeeze excess water from the gelatine sheets and place into the warm cream,

Serves 16-20

Ingredients

• 300g IQF Blackberries defrosted
• 300g Bramley Apples Slices defrosted
• 175g butter,
• 300g plain flour
• 284ml whipping cream
• 225g golden caster sugar
• 3 eggs

Total time required: 1 hour 5 minutes

Preparation time: 15 minutes

Cooking time: 50 minutes

Method

1. Turn on the oven to 200’C, gas 6. Grease roasting tin (30x20cm) with butter and set aside.
2. Place cream and butter into a saucepan and bring to the boil, immediately take off the heat and set aside.
3. Whisk sugar and eggs until they thicken and turn pale.
4. Place the cooled butter/cream mixture into the eggs and fold in the flour to form a smooth mixture.
5. Place b

Serves 8

• 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

Method

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

Serves 8

Ingredients

• 400g British Blackcurrants defrosted
• 250g caster sugar
• 250ml water
• 1 lemon – zest and juice

Total time required: 30 minutes

Preparation time: 15 minutes

Cooking time: 15 minutes

Method

1. Place the blackcurrants, sugar and water into a saucepan and heat until sugar is dissolved, stirring occasionally.
2. Once sugar has dissolved bring the mixture to a gentle simmer, simmer for 5 minutes.
3. Add the juice and skin of the lemon and bring the syrup back to a simmer for a further 5 minutes.
4. Let the cordial cool and pass through a fine sieve.
5. Pour the cordial into sterilised bottles, cool and keep refrigerated until needed.
6. Serve diluted to taste with sparking w

Serves 1

Ingredients

• 200g British (Organic) Blackcurrants defrosted
• 1 small ripe banana
• 200ml apple juice
• 2 tbsp plain yoghurt

Total time required: 10 minutes

Preparation time: 10 minutes

Method

1. Press the defrosted blackcurrants through a fine sieve to remove the pips and skin.
2. Place the blackcurrant juice,banana, apple juice and yoghurt into a blender and whizz until smooth.
3. Pour into a glass and serve.

Serves 8 - 12

Ingredients

• 600g frozen Rhubarb
• 500ml Cider Vinegar
• 200g Golden Caster Sugar
• 8 chopped dates
• 2 tsp grated ginger
• 2 cardamom pods

Total time required: 30 minutes

Preparation time: 5 minutes
Cooking time: 20 - 25 minutes

Method

1. In a large saucepan heat the cider vinegar and caster sugar until the sugar has dissolved.
2. Add rhubarb, dates, ginger and cardamom pods.
3. Cook for 20 – 25 minutes or until the rhubarb has completely broken down and the liquid has reduced to a thick chutney. Season with salt.

The chutney will keep in a sterilised jar for three months in a cool dark place.

Delicious with cheese or as a condiment with curry.

Serves 6 - 8

Ingredients

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

Method

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