We've been picking blackberries! We have lots and lots of them! Mainly we eat them as is, but we've also had crumble, sponge and now we've had salad and fool too!
I roasted a chicken (from the 3 for £10 promotion in Sainsbury's) with a little butter mashed with garlic and cumin, pushed under the skin of the breast. I just boiled some salad potatoes and steamed some broccoli to go with the chicken, but I also made a salad using a bag of mixed watercress, baby spinach and rocket, added a handful of blackberries, and made a dressing of finely chopped shallots, cider vinegar, good olive oil and a squirt of SweetFreedom. Of course I used the stuff in the roasting tray (I had the chicken on a rack) to make a nice thin jus (or gravy, as we call it!) Glorious glorious comfort food, and the dressing and the gravy mingled to make a luscious sauce with a tang and a good hit of savoury satisfaction.
For pudding we had two different fools. So easy to do, and no time at all take, really. I simmered a punnet of gooseberries in a frying pan with about 60-70g of golden sugar. When they were bubbling, I mashed them lightly with a fork until really soft, then poured into a jug and put to cool in the fridge. I quickly washed out the pan, and put in all the blackberries we had. It was probably slightly more than the goosegogs, but I added the same amount of sugar and did the same.
When we were ready for pudding, I whipped up a BIG tub of double cream in my Bosch, and divided the softly mounded up cream between 2 glass bowls. Into one I gently folded the gooseberry mush, and into the other I mixed in softly and dramatically most of the blackberry mush. (I kept some of the quickjam as there was a LOT, and it will be nice in porridge!) The blackberry fool went such a gorgeous deep colour, but I was careful to keep streaks of white and swirls of purple still separate.
Both were a total hit, and a really luxurious way to finish off a lovely summery family comfort food meal together.