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It really has been an outstanding year for soft fruit: raspberries and gooseberries in particular. Overwhelming at times! I’ve been enjoying fresh raspberries on my breakfast granola for weeks, desserts have been a cinch with fresh berries, panna cotta and red berry compote, and raspberry ice cream (same as my recipe for strawberry ice cream, but with puréed and sieved raspberries – the seeds are quite obtrusive otherwise), and some have gone in the freezer along with pots of raspberry coulis.

Panna cotta with red berry compote

I’ve also made two large batches of raspberry jam with an eye to making my son’s Victoria sponge wedding cake at the end of July – next week in fact! One was my favourite easy raspberry jam, boiled for just 2 minutes after adding the sugar. For the last batch the raspberries were tailing off slightly (I only managed to pick 1kg at a time!), so I added 500g redcurrants and made raspberry & redcurrant – equally delicious and perhaps a firmer set with the extra pectin from the redcurrants.

Raspberry & Redcurrant Jam – makes 6 jars

Raspberry redcurrant jam_cropped

1kg raspberries
500g redcurrants, strigged
500ml water
1.5kg granulated sugar

Put the raspberries, strigged redcurrants and water in a large preserving pan and simmer gently for 15 minutes until the fruit is very soft and the juice is running. Stir in the granulated sugar until it dissolves, bring back to the boil, then boil quickly for 7-10 minutes or until drips run together when you hold up the spoon, or use the chilled saucer test by turning off the heat, adding a blob of hot jam to a saucer straight from the freezer, and leaving for a few minutes to see if the surface wrinkles when you gently push it with your finger. Pot into hot, sterilised jars and cover immediately.

I must share a new granola recipe I’ve tried recently too – I love my coconut granola, but my local wholefood store in the village had run out of one of the essential ingredients, coconut flakes, recently, so I was forced to look around for a different recipe. This one, by Rachel Allen, majors on nuts and makes for a delicious alternative. I’ve replaced the original honey with maple syrup, but feel free to use whichever you prefer:

Nutty Granola

125g butter
150ml maple syrup
1tsp vanilla extract
500g oats
100g cashew nuts
100g flaked almonds
100g desiccated coconut
100g pumpkin seeds
100g sunflower seeds
250g dried fruit (dates, sultanas, apricots, etc.)

Preheat the oven to 150°C / Gas 3. Melt the butter, maple syrup and vanilla extract in a pan over a gentle heat. Add the remaining ingredients apart from the dried fruit to a large mixing bowl and stir in the melted butter mixture. Divide over two large baking trays, and bake for 15 minutes, changing the position of the trays halfway through. Then remove from the oven, tip back into the bowl and mix well. Return to the baking trays and cook for a further 10 minutes to brown and crisp all over. Allow to cool completely before adding the dried fruit, then storing in a large container.

Serve with yogurt and fresh fruit of your choice – raspberries are the perfect accompaniment, of course.

Still a very busy time of year in the garden with the prolonged dry spell and hot weather, making daily watering at the allotment and my pots at home an absolute must. I’ve resorted to doing home in the morning and the allotment in the evening in an attempt to lighten the load – while watering standing on one leg to try and incorporate my ACL physio in the process! Yet everything is coming on in leaps and bounds; I’ve even had to repot my aubergines into supersize pots, so triffid-like was their growth! The brassicas – purple-sprouting broccoli, cavolo nero and calabrese – were planted out last weekend, so I should be able to concentrate on harvesting and watering from now on. Roll on the season of plenty…

Aubergine triffids

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Super breakfasts

It’s at this time of year that breakfasts become a real treat with all the soft fruit from the garden. Such bliss to have a constant supply of strawberries, raspberries and currants of all hues to perk up my breakfast bowl of muesli and yogurt. This year, I’ve even had masses of alpine strawberries some days too. This week it’s the turn of raspberries to take the abundance top spot. I don’t think I’ve ever seen them so plentiful: the canes are weighed down with fruit, hiding under the leaves, dripping with crimson loveliness. I’ve been picking pounds at a time, with plenty for jam (one of my absolute favourites and ideal for beginners, as it is cooked for a very short and defined time, so no worries about getting the set right), desserts of all kinds and ample left over for breakfast.

This jam recipe is adapted from my ancient – and falling-to-pieces – Good Housekeeping cookery book. I still refer to it for staple things like jam-making and this must be one of the first jams I ever made when I started preserving soon after I got married in 1983. I’d like to say I still have the same preserving pan I bought as a set from Good Housekeeping, but I managed to burn the base irredeemably with a particularly sticky chutney some years ago, so now use my mother’s identical model. Now in her 80’s, she hasn’t felt the urge to make jam for quite some time, and is happy to have my frequent contributions to her larder! I do still have the jam funnel, jelly bag and stand, and long wooden spoon though – not bad after 34 years’ service!

Easy Raspberry Jam – makes 6-7 jars

Raspberry jam cooking

3lb raspberries
3.5lb granulated sugar

Simmer the fruit very gently in a large preserving pan until the juice runs – this has to be one of the most tantalising aromas ever! Then bring to the boil and cook for 10 minutes. Meanwhile, warm the sugar for a few minutes – I use the microwave. Add to the fruit and stir until dissolved, then bring back to a rollicking boil and cook for precisely 2 minutes. Remove from the heat and pour into sterilised jars (see here for method), then cover with waxed circles/cellophane as usual. Another perfect filling for a traditional Victoria sponge, or served with hot buttered crumpets for breakfast…

Raspberry jam jar

I usually buy Dorset Cereals muesli (Simply Nutty variety), but it seems to have been getting increasingly expensive lately, along with a lot of other food (gee thanks, Brexit 😦 ), so I’ve been thinking for a while about making my own granola. A quiet spell this week gave me the impetus to give it a go. Many of the recipes I found had honey in, a real no-no for me, so I ended up cobbling together my own recipe based on various sources: Nigella Lawson, BBC Good Food and various other websites. The result is scrumptious, not too sweet, but nutty and crunchy at the same time – and I’m sure it has a lot less sugar than the oversweet and ridiculously expensive bought varieties.

Granola

Granola

2 tbsp olive oil
125ml maple syrup
2 tbsp agave nectar (or honey if you’re that way inclined)
1 tsp vanilla extract
300g oats
50g golden linseeds (or milled chia seeds)
50g pumpkin seeds (or sunflower seeds)
4 tbsp sesame seeds
100g flaked almonds
1 tsp cinnamon
100g dried cranberries (or dried fruit of your choice; chopped apricots also work well)
50g coconut flakes

Put the olive oil, maple syrup, agave nectar and vanilla extract in a large bowl. Stir in the oats, seeds, nuts and cinnamon (but not the coconut and fruit) and mix well. Spread out on two greased baking trays and bake at 150°C/gas 3 for 15 minutes. Scrape back into the bowl, stir in the coconut flakes, then return to the baking sheets and bake for a further 10-15 minutes until starting to colour. Remove from the oven and tip back into the bowl, then stir in the fruit. Transfer to a large airtight storage container when cool.

Serve with natural yogurt (or milk if you prefer) and lashings of fresh fruit of your choice!

Granola with raspberries

I’ve written before about the redcurrant & raspberry pancakes I make for breakfast in season, but a revelation last weekend, when my younger son was home and in crêpe-making mood, was how delicious normal pancakes are served with just-warmed fresh raspberries and a sprinkling of sugar – divine! We tried them with nutella and raspberries too, but the nutella detracted from the raspberries in my view; now a drizzling of melted dark chocolate might have been a completely different story….