TWO WAYS WITH BLACKBERRIES
Foraged blackberries taste the best but the cultivated ones sold in greengrocers and supermarkets are worth eating too, even though they’re milder in flavour.
BRAMBLE COCKTAIL
• Makes 6. Ready in 10 min
• This is a spin on the modern classic cocktail invented by British barman Dick Bradsell.
• 6 tbsp good quality blackberry and apple jam
• 6 tbsp fresh lemon juice
• 300ml dry gin
• 500ml lemonade
• Crushed ice
• Fresh blackberries and bay leaves to garnish
1. In a large cocktail shaker, large jar with a lid or jug, muddle together the jam and lemon juice using a cocktail muddler or the handle of a wooden spoon.
2. Pour over the gin and half the lemonade, then shake/stir well. Fill 6 tumblers with crushed ice, then pour over the cocktail mix and top up with the remaining lemonade.
3. Garnish each tumbler with a blackberry and bay leaf to serve.
BLACKBERRY BAKED CAMEMBERT
• Serves 4-6. Hands-on time 10 min, oven time 20-23 min
• 250g camembert
• 1 small garlic clove, thinly sliced
• 2-3 fresh thyme sprigs, plus extra sprigs to garnish
• 1 bay leaf
• Splash dry white wine
• 2-3 tbsp good quality blackberry and apple jam
• Small handful blackberries
• Crusty bread or crostini to serve
1. Heat the oven to 200°C/180°C fan/gas 6. Put the cheese in the middle of a sheet of non-stick baking paper on top of a sheet of foil. Make a cross in the top of the cheese with the tip of a sharp knife, then put it
(still on the paper and foil) in a baking dish slightly bigger than the cheese.
2. Poke a few garlic slivers, a couple of fresh thyme sprigs and the bay leaf into the cheese and splash with the white wine. Gather up the paper and foil to seal the cheese inside and form a parcel. Bake for 15-18 minutes (it should be really gooey).
3 Unwrap the foil to show the top of the cheese, then spoon over the jam and blackberries and return to the oven for 5 minutes. Remove the foil, top with a few thyme sprigs and serve the cheese in its dish with crusty bread or crostini for dipping.