fruit of the month.
Beautiful BRAMBLES
RECIPES AND FOOD STYLING EMILY GUSSIN AND POLLYANNA COUPLAND
PHOTOGRAPHS ANDREW HAYES-WATKINS
CRUMBLE MEETS CAKE in this moreish traybake with a satisfying crunchy oat topping
Blackberry streusel cake with rosemary custard
From prickly hedgerows to supermarket shelves, everywhere is weighed down with juicy blackberries right now. Gather your punnets to make jam, cakes and even a revelatory chicken traybake
BLACKBERRY CHEAT SHEET
• Originally a wild fruit, the blackberry was first cultivated in 19th-century USA
• The blackberry isn’t botanically a berry – it’s a cluster of tiny fruit
• An arch of brambles can sometimes root at both ends. In Celtic folklore, berries from such a branch were believed to have magical powers
• Blackberries contain antioxidants, polyphenols and vitamin C, and are also high in fibre
• Fancy growing them? There are thorn-free varieties and plants that grow upright
• The loganberry is a hybrid of a blackberry and raspberry. They taste like a mix of the two and hold their shape when cooked
Chocolate, blackberry and beetroot muffins
CHOCOLATE, BEETROOT AND BLACKBERRIES are a match made in heaven; earthy, rich, fruity and indulgent flavours perfect for a muffin. The beetroot adds a subtle flavour but it’s mainly there to provide moisture and an excellent texture – so don’t be put off!
Makes 12
Prep time 15 min
Cook time 30 min
Specialist kit 12-hole muffin tin; 12 large paper muffin cases
EASY SWAPS
Raspberries or blackcurrants are great alternatives.
• 250g cooked beetroot
• 3 large eggs