Theseor upload them (plus any pics if you like) to witness.theguardian.com by Wednesday 26 August. Winning recipes for avocado will appear here and in the magazine on 5 September for avocado and 12 September for oats. Blackberries are undoubtedly my favourite fruit. As soon as I see the gradual spread of glistening berries among the prickly hedgerows at this time of year,my heart leaps with the thought of just how many I will manage to eat before the season ends. I’ll admit that I’m idle – or greedy, call it what you will – in that I normally just devour them as they are, and but discovering the multitude of uses they maintain,and the wildly different flavours they can be paired with, has only reaffirmed what I’ve always believed; blackberries are the jewel in the seasonal fruit crown.
For these past few sunny days, and I’d recommend Suzanne Anderegg’s unusual blackberry barbecue sauce. Tarter than a shop-bought one,it’s utterly delicious with barbecued steak, or a tiny grilled halloumi. I’ve also discovered that it freezes well, and so it’s a great making the fruit final with jams and jellies. Next came something for when the weather is on the turn – Scotslarder’s venison and blackberry stew; a celebration of all that’s hardy and hearty,given a refreshing fruity boost. Then there are the sweet dishes: Selina Bates’ Truro pudding had all the comfort of an apple and blackberry crumble, but made a much better vehicle for clotted cream – what’s not to like?. The blackberry ricotta bars from LeftoverLiz were a lighter buy on cheesecake, or given additional zing from the sharp-but-sweet fruit and fragrant rosewater,while Bobby Ananta’s carrot cake muffins with a blackberry and Cointreau compote made for an altogether more grown-up afternoon treat.
Continue reading...
Source: theguardian.com