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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

Serves 8

Ingredients

• 330g British Summer Fruits
• 75ml Water
• 50g Sugar
• Thin slices of white bread, crusts removed.

You will also need a small pudding basin, lightly buttered.

Total time required: 30 minutes

Preparation time: 20 minutes
Cooking time: 3 hours (ideally overnight)

Method

1. Place the fruits, water and sugar in a saucepan and simmer until the sugar dissolved and the juices begin to run (roughly 3 – 5 minutes)
2. Line the pudding basin with slices of bread, overlapping them and sealing well by pressing the edges together – ensuring there are no gaps.
3. Pour in the fruit and juice, reserving some for decoration. Cover the pudding with another slice of bread. Place a small saucer (th

Serves 6

Ingredients

• 350g British Chuckleberries defrosted
• 1 teaspoon lemon juice
• 300ml double cream
• 175g caster sugar

Total time required: 25 minutes

Preparation time: 25 minutes

Method

1. Add the chuckleberries and 3 teaspoons of water into a pan, and cook over a low heat until soft. Remove from the heat and add the sugar, mix until dissolved.
2. Leave to cool then blend the mix. Sieve this to make a puree.
3. Add the lemon juice and stir well.
4. Whip the double cream using a hand whisk; it should have a stiff texture. Slowly fold the puree into the cream using a metal spoon.
5. Serve into individual serving glasses and leave to set in the fridge.

Tip: you can freeze this

Serves 8

Ingredients

• 450g British Redcurrants defrosted
• 55g Butter
• 225g Digestive Biscuits
• 500g Cream Cheese
• 55g Caster Sugar
• 250ml Double Cream, whipped

Total time required: 30 minutes + refrigerating

Preparation time: 20 minutes
Cooking time: 10 minutes

Method

1. Grease a round 9”/23cm spring form tin.
2. Crush the digestive biscuits in a bowl using the end of a rolling pin until they are fine crumbs.
3. In a saucepan melt the butter over a medium heat, add the crushed biscuits and mix together.
4. Remove the biscuits from the heat and press them into the bottom of the tin using a metal spoon, put this in the fridge so it can harden.
5. In a bowl mix the c

Makes 12 Muffins

Ingredients

• 250g frozen British Blueberries
• 300g plain flour
• 225g sugar
• ¾ tsp salt
• 3 tsp baking powder
• 120ml vegetable oil
• 2 medium eggs
• 150ml milk
• 2 tsp vanilla extract

Total time required: 40 minutes

Preparation time: 20 minutes
Cooking time: 20 minutes

Method

1. Preheat oven to 200C/400F/Gas 6
2. Sift flour and combine with sugar, baking powder and salt. Mix thoroughly to ensure baking powder and salt are evenly dispersed.
3. In a separate bowl mix vegetable oil, eggs, milk and vanilla extract. Whisk until combined.
4. Add ‘wet’ mixture to ‘dry’ mixture and use a fork to combine. Do not over mix.
5. Fold