- 1 small ripe banana
- about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve
- apple juice or mineral water, optional
- runny honey , to serve
Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.
- 1 tbsp olive oil
- 2 thick venison steaks, or 4 medallions
- 1 tbsp balsamic vinegar
- 150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
- 2 tbsp redcurrant jelly
- 1 garlic clove , crushed
- 85g fresh or frozen blackberries
1. Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
2. Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.
- 25g butter
- 140g golden caster sugar
- 4 apples (Cox’s are good), peeled, cored and cut into bite-size chunks
- 1 egg white
- 2 eggs
- 140g plain flour
- 200ml full-fat milk
- 150g punnet blackberries
- 2 tbsp sunflower oil
1. Heat oven to 240C/fan 220C/gas 9. Heat the butter and 100g of the sugar in a frying pan, throw in the apples and cook over a high heat for 3-4 mins until slightly caramelised and just starting to soften. Set aside.
2. In a clean bowl, whisk the egg white until frothy, then whisk in the rest of the sugar, the whole eggs, the flour and the milk. Stir the apples and the blackberries into the batter. Place a 6-hole non-stick Yorkshire pudding tin over a high heat and add a splash of oil to each hole. Spoon a large ladleful of batter into each hole, making sure all the fruit is used. Put the tin in the oven and leave for 15 mins, without opening the door, until puffed up and golden. Remove from the oven and carefully place each pudding onto a plate. Serve immediately with custard or vanilla ice cream.
- 250g self-raising flour
- 175g butter
- 175g light muscovado sugar
- ½ tsp cinnamon
- 2 rounded tbsp demerara sugar
- 1 small eating apple , such as Cox’s, quartered (not cored or peeled)
- 2 large eggs , beaten
- 1 orange , finely grated zest
- 1 tsp baking powder
- 225g blackberries
1. Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
2. Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.
3. Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
4. Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.
- 3 cups baby spinach, rinsed and dried
- 1 pint fresh blackberries
- 6 ounces crumbled feta cheese
- 1 pint cherry tomatoes, halved
- 1 green onion, sliced
- 1/4 cup finely chopped walnuts (optional)
- 1/2 cup edible flowers (optional)
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.