BLACKBERRY COMPOTE, RICOTTA AND SAGE

20 MINS

A simple, seasonal pudding that could be made from foraged blackberries, if you’re lucky enough to find them! Blackberries vary a lot in terms of their sweetness, so taste and add honey as needed. The compote could be made in advance then gently warmed through just before serving. Be sparing with the fresh sage and cut it into very thin strips. If you can’t get fresh sage, then a touch of thyme would work well too.

SERVES 4

– 250g blackberries

– 2 tbsp honey, or to taste – 4 small fresh sage leaves

– 8 tbsp ricotta (about 120g)

– a few favourite biscuits, to serve, for example ginger nuts (optional)

To make the compote, simmer the blackberries in a small saucepan over a medium heat with one tablespoon of water, for 12-15 minutes, until softened. Lift the berries out of the juices into a small bowl.

Add two tablespoons of honey to the juices and return to the heat to reduce for five minutes.

Taste for sweetness, adding a little more honey if you like. Mix together the berries and reduced juices.

Finely slice the sage. Divide the ricotta between four small dessert bowls or pretty glasses, spoon over the compote and sprinkle with a few thin slices of sage. Serve with your favourite biscuits for crunch.