Each blackberry comprises a tightly bound bundle of orbs known as drupes, or drupelets. They contain antioxidants – thought to lower the risk of cancers – along with a high level of tannins, which help reduce intestinal inflammation. Often found in hedgerows and alongside country lanes, these deep-purple fruits are best picked from late-summer to early autumn. But don’t leave it too late; cold, wet days promote mould growth, causing blackberries to spoil. Pick in the height of the season and freeze any excess by placing on a tray with a gap between each berry so they don’t stick together.
- Digestive biscuits 120g
- butter 60g, melted
- Two of the following: Greek yoghurt; double/heavy cream. whipped; mascarpone cheese; cream cheese 8 tbsp
- Blackberries 50g, chopped (leave a few whole, to decorate)
Recipe from the book Family Foraging by David Hamilton