Food for free - blackberries

Blackberries are such a good free source of antioxidants and vitamin C that during World War One children were encouraged to collect them for the production of juice that was sent to soldiers on the frontline.

Ready for gathering now, blackberries can be eaten fresh, used for puddings and pies, or preserved into jelly or “pippy” jam.

They team up particularly well with the first of the cooking apples, are a good match for rich or gamey meat such as venison, lamb or pheasant, and add a seasonal flourish muddled into a cold martini for a late summer cocktail.

For a simple blackberry and oat sundae (serves 2), whisk 150g Greek yoghurt, 3 tbsp crème fraîche and a few drops of vanilla extract together until thoroughly mixed.

Alternately layer lightly crushed blackberries with the yoghurt mixture and handfuls of granola to fill two sundae dishes. For best results chill for an hour.