• Rhubarb Chutney

    Serves 8 - 12


    • 500ml Cider Vinegar
    • 200g Golden Caster Sugar
    • 600g Frozen Rhubarb
    • 8 chopped dates
    • 2 tsp grated ginger
    • 2 cardamom pods

    Total time required

    Preparation time: 5 minutes
    Cooking time: 20 - 25 minutes


    1. In a large saucepan heat the cider vinegar and caster sugar until the sugar has dissolved.
    2. Add rhubarb, dates, ginger and cardamom pods.
    3. Cook for 20 – 25 minutes or until the rhubarb has completely broken down and the liquid has reduced to a thick chutney. Season with salt.

    The chutney will keep in a sterilised jar for three months in a cool dark place.

    Delicious with cheese or as a condiment with curry.

  • Simple Blackcurrant Ice Cream

    Serves 10


    • 400g defrosted British Blackcurrants
    • 175g sugar
    • 150ml water
    • 550ml double cream

    Total time required: 20 minutes + cooling, churning & freezing

    Preparation time: 20 minutes


    1. In small batches place the defrosted blackcurrants through a sieve and press until the pulp is extracted – leaving the pips and skin behind.
    2. Place sugar and water in saucepan over a medium heat stirring until sugar crystals have dissolved, then let it come to the boil and boil for 3 minutes exactly. Remove from the heat.
    3. Whip cream until it just begins to thicken – be careful not to over whip.
    4. Stir sugar syrup into fruit pulp, then fold cream into fruit mixture until thoroughly blended.
  • Organic Blackcurrant Jam

    Makes 450ml (1-2 Jam jars)


    • 300g defrosted organic blackcurrants
    • 300g organic sugar - granulated or caster
    • 1 organic lemon – juice only
    • 250ml water

    Total time required: 1 hour 30 minutes

    Preparation time: 30 minutes
    Cooking time: 30 mins – 1 hour


    1. Place the fruit into a saucepan and cover with 250ml water and bring to the boil. Simmer for 20 minutes, or until the blackcurrants are tender and the liquid has nearly evaporated.
    2. Add the sugar and juice of the lemon bring to the boil and cook until the jam reaches 105°c on a sugar thermometer.
    3. Leave to cool for a few minutes and pour into clean, sterile jars and seal immediately.
  • Apple and Blackberry Crumble

    Serves 4 - 6


    For the filling

    • 300g Frozen British Bramley Apple Slices
    • 150g Frozen British IQF Blackberries
    • 60g demerara sugar
    • 60g butter

    For the topping

    • 160g plain flour
    • 80g butter
    • 80g demerara sugar

    Vanilla ice cream, to serve.

    Total time required: 34 minutes

    Preparation time: 10 minutes
    Cooking time: 20-30 minutes


    1. Preheat the oven to 220°c/gas mark 7.
    2. Place the apples into a pan with the butter and gently cook until the apples soften.
    3. Add the sugar – stirring gently until dissolved.
    4. Add the blackberries.
    5. To make the topping, lightly rub the butter into flour and sugar until cr
  • Blueberry Muffins

    Makes 12 Muffins


    • 250g Frozen Blueberries
    • 300g plain flour
    • 225g sugar
    • ¾ tsp salt
    • 3 tsp baking powder
    • 120ml vegetable oil
    • 2 medium eggs
    • 150ml milk
    • 2 tsp vanilla extract

    Total time required: 40 minutes

    Preparation time: 20 minutes
    Cooking time: 20 minutes


    1. Preheat oven to 200C/400F/Gas 6
    2. Sift flour and combine with sugar, baking powder and salt. Mix thoroughly to ensure baking powder and salt are evenly dispersed.
    3. In a separate bowl mix vegetable oil, eggs, milk and vanilla extract. Whisk until combined.
    4. Add ‘wet’ mixture to ‘dry’ mixture and use a fork to combine. Do not over mix.
    5. Fold in frozen blueberries and d
  • Redcurrant Cheesecake

    Serves 8


    • 55g Butter
    • 225g Digestive Biscuits
    • 500g Cream Cheese
    • 55g Caster Sugar
    • 250ml Double Cream, whipped
    • 450g defrosted Redcurrants

    Total time required: 30 minutes + refrigerating

    Preparation time: 20 minutes
    Cooking time: 10 minutes


    1. Grease a round 9”/23cm spring form tin.
    2. Crush the digestive biscuits in a bowl using the end of a rolling pin until they are fine crumbs.
    3. In a saucepan melt the butter over a medium heat, add the crushed biscuits and mix together.
    4. Remove the biscuits from the heat and press them into the bottom of the tin using a metal spoon, put this in the fridge so it can harden.
    5. In a bowl mix the cream cheese and the caster suga
  • Chuckleberry Fool

    Serves 6


    • 350g defrosted Chuckleberries
    • 1 teaspoon lemon juice
    • 300ml double cream
    • 175g caster sugar

    Total time required: 25 minutes

    Preparation time: 25 minutes


    1. Add the chuckleberries and 3 teaspoons of water into a pan, and cook over a low heat until soft. Remove from the heat and add the sugar, mix until dissolved.
    2. Leave to cool then blend the mix. Sieve this to make a puree.
    3. Add the lemon juice and stir well.
    4. Whip the double cream using a hand whisk; it should have a stiff texture. Slowly fold the puree into the cream using a metal spoon.
    5. Serve into individual serving glasses and leave to set in the fridge.

    Tip: you can freeze this to make a yummy ice cream,

  • Summer Fruit Pudding

    Serves 8


    • 330g British Summer Fruits
    • 75ml Water
    • 50g Sugar
    • Thin slices of white bread, crusts removed.

    You will also need a small pudding basin, lightly buttered.

    Total time required: 30 minutes

    Preparation time: 20 minutes
    Cooking time: 3 hours (ideally overnight)


    1. Place the fruits, water and sugar in a saucepan and simmer until the sugar dissolved and the juices begin to run (roughly 3 – 5 minutes)
    2. Line the pudding basin with slices of bread, overlapping them and sealing well by pressing the edges together – ensuring there are no gaps.
    3. Pour in the fruit and juice, reserving some for decoration. Cover the pudding with another slice of bread. Place a small saucer (that fits inside the bowl
  • Raspberry Pavlova

    Serves 6 - 8


    For the meringue

    • 4 egg whites
    • 200g caster sugar

    For the topping

    • 250g defrosted IQF British Raspberries
    • 250ml double cream

    Total time required

    Preparation time: 20 minutes
    Cooking time: 1 to 1 ¼ hours


    1. Preheat oven to 180C/Gas 4.
    2. Line a baking tray with baking parchment.
    3. Beat the egg whites until satiny peaks form and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
    4. Mound on to a baking sheet in a circle approximately 20cm in diameter - lift the edges with a spoon.
    5. Place in the centre of the oven, then immediately turn the temperature down to 150C/ gas mark 2. Cook for about 1 to 1 ¼ hours.
  • Raspberry and White Chocolate Blondies

    Makes 14 Blondies


    • 115g unsalted butter, melted
    • 200g soft light brown sugar, sifted
    • 2 large eggs, beaten
    • 1 teaspoon baking powder
    • ¼ teaspoon bicarbonate of soda
    • ¼ teaspoon table salt
    • 200g plain flour, sifted
    • 100g white chocolate (30g small chunks and 70g finely chopped)
    • 1 teaspoon vanilla extract
    • 100g defrosted British IQF Raspberries

    Total time required: 1 hour 10 minutes

    Preparation time: 30 minutes
    Cooking time: 35-40 minutes

    Prepare Ahead

    Use a square cake tin and line with grease proof paper; this will stop the blondie from sticking to the tin. To remove you will need to pick up diagonally opposite corners of