Rachel Allen

Blackberry time

“Blackberries add an autumnal juicy richness to this upside-down cake, not to mention their unmistakable deep purple colour”

Ialways remember my friend’s granny telling us that from October 11 the devil spits on the blackberry bushes, so to make sure to eat them all up before then. This normally meant that by my birthday, which is on the 11th, I was well and truly full to the brim with the berries and couldn’t face any more anyhow.

Mid-October also happens to be the time when the blackberries are just getting past their best and starting to become laden down with rain, so now is the time to pick all the berries you can and use them right away or freeze them for later.

We all know that the blackberry is the original superfood, not only applauded for its high antioxidant properties as well as being loaded with Vitamins C, K and E, but it is also powerful for our immune system, and guess what; they are even thought to boost brain health.

The upside-down cake pictured here is one that I make with lots of different fruit. The blackberries add an autumnal juicy richness and of course, their unmistakable deep purple colour, too.

The pan-fried duck breast with blackberry-jam sauce is a main course that I love. The blackberry jam brings a rich sweetness that balances gorgeously with the red wine vinegar for that magical sweet and sour combination. By the way, cherry jam or redcurrant jelly also work well for this recipe.