Berries, blackbirds and the best-ever bowl of porridge

With a bush of them right outside his kitchen window, Rab has been enjoying the piquant wonder of redcurrants while leaving enough to share around with his feathered friends in the garden

The berries are back. I speak of red currants, which are part of the gooseberry family. I’ve always been lucky with redcurrants. I’d a bush of the beasties outside the study window in my last house. And I’ve another bush of the same outside the kitchen window now. Indeed, there’s another, smaller bush a few yards away.

That was the main reason why I bought the house. While the estate agent waxed lyrical about the view and the neighbourhood, I only had eyes for the berries.

Already, the blackbirds are tucking in. This morning, a young one was sunbathing beside the bush, presumably having just had his breakfast.

I was pleased that he didn’t fly off, particularly as I’ve been meaning to open negotiations with the species about a fair division of the berries.

Back on the suburban hill, I used to see ecological-type folk picking berries off the bushes, and looking right pious about it. I’m not sure I approved. We’ve plenty of food available in the supermarket, without raiding the birds’ natural larder.

And these folk would take the lot, leaving nothing for anybody else, never mind the birds.

With my own bush, I plan to grab just a handful each time I need some to add piquant sweetness to a breakfast dish. Sausage, eggs and redcurrants, anyone? Only joking. It’s bacon, egg and redcurrants.

Only joking again. As exclusively revealed here in a recent column,

I’ve eschewed porridge of late, but might take it up again as I love it with redcurrants added in.

I’ll monitor how much the birds take. I’m not letting them have the lot, though I’m sure they’re saying to each other: “We’d better leave some for Rab to put in his porridge.”

It’s lovely to pick something straight off a bush and into the bowl. And the taste is marvellous: right piquant, ken?

I’ve just asked my butler to research redcurrants, and he’s come back saying: “As many as 65 different phenolic compounds may contribute to the astringent properties of redcurrants, with these contents increasing during the last month of ripening.” Pretty sure he just copied that off Wikipedia.

Still, phenolic compounds, eh? Who’d have thought? I shall ask down the shop if they’ve got any other stuff with these in, as they sound like the boys.

I should have made an effort to plant more foodstuffs, but I always get caught out at spring, when I just dawdle around, saying, “Hello daffodils, hello cherry trees,” instead of planning ahead.

That’s a bit of a lie. I did dig out a little patch of ground, on which I planted tatties and carrots, which are coming up fine at the time of going to press.

But the redcurrants remain the real jewels. Indeed, I was beginning to salivate here, so I nipped out and grabbed a handful. Straight down the hatch: lovely.

I bet that’s making my regular readers envious. I don’t suppose they give you redcurrants in prison, right?

I keep making plans to eat more natural foods, but continue eating pies instead. It’s your fault for not making any effort to stop me. But at least I’ll get the day off to a good start by adding redcurrants to my porridge or sausages.

Picture: Shutterstock. Redcurrants can contain as many as 65 different phenolic compounds, apparently.