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  • Blackcurrant Cream

    Serves 8-10

    Blackcurrants

    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,
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  • Apple and Blackberry Cake

    Serves 16-20

    Apple and Blackberry Cake

    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
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  • 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

    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
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  • Blackcurrant Cordial

    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
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    1. Blackcurrant Smoothie

      Serves 1

      Blackcurrant Smoothie

      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.
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    2. Rhubarb Chutney

      Serves 8 - 12

      Rhubarb Chutney

      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.

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    3. Raspberry Pavlova

      Serves 6 - 8

      Raspberry Pavlova

      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
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    4. Summer Fruit Pudding

      Serves 8

      Summer Fruits Pudding

      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
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    5. Chuckleberry Fool

      Serves 6

      Chuckleberry Fool

      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

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    6. Redcurrant Cheesecake

      Serves 8

      Redcurrant Cheesecake

      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
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