If you can’t find wild bilberries, their close cousin, the cultivated blueberry, will work just as well

BILBERRY AND VANILLA CROUSTADES

Preparation 10 minutes, plus chilling Makes about 20-24 You can find ready-made mini croustade cases in most large supermarkets or delicatessens.

250g full-fat cream cheese ½ tsp vanilla extract 50g sour cream 1 tbsp icing sugar 75g bilberries (or blueberries) 20-24 mini croustade cases fresh bilberries (or blueberries) and mint leaves, to decorate

Put all the ingredients (except the croustades) into a food processor or blender and blitz until smooth. Transfer to a bowl and chill for at least four hours until firm. Using teaspoons, scoop the mixture into the croustades. Top with a fresh bilberry and a mint leaf, then serve.