Pigface & blackberry coulis

250g pigface pulp

250g blackberries juice 1 lemon

150g sugar, to taste, depending

on sweetness of berries 1 tablespoon brandy (optional)

1. Using this method, it keeps for at least two months in the fridge Place the prepared fruit in a saucepan, and mash with a potato masher until it’s broken up, but still lumpy. Add lemon juice and sugar, and slowly heat to a slow boil, stirring constantly.

Using this method, it keeps for only a few days in the fridge Blend all the ingredients using a stick blender. To remove the blackberry pips, press the mixture through a coarse sieve.

2. Pour coulis over any bland dessert. It’s great with ice-cream, sour cream or pies, and brilliant with apple.