How to pick and cook blackberries

Few things sum up British summertime better than a scramble through a blackberry bush clutching an empty tub of margarine. And, provided you're not trespassing on private property, blackberry picking is a great way of sourcing a cheap summer pud. Crumbles and pies aside what can you do with the bountiful berry? Here are our top tips for handling all that free fruit... Choose carefully Like many things in life, the most successful blackberries will be ones that stand out from the crowd. They should be shiny and firm when you pick them though fruits do seem to vary in flavour from place to place. Seasoned blackberry hunters often have favourite bushes whose harvest they prefer to any neighbouring bush. As you can try before you 'buy' shop around to find what suits you, avoiding bushes by busy roads or fruit low enough to be 'watered' by passing dogs.

Blackberry compote

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Ingredients 750g blackberries, halved 100g golden caster sugar juice ½ lemon small pinch ground cinnamon, optional Method To make the compote, whizz two thirds of the blackberries with the sugar, lemon juice and cinnamon in a food processor until smooth, then sieve to remove the seeds. Fold the remaining fruit through the purée and set aside. Use within 2 days or freeze.

Apple scones with blackberry compote

Ingredients 225g self-raising flour, plus extra for dusting 50g butter 4 tbsp golden caster sugar ¼ tsp cinnamon 1 apple, peeled, cored and diced 125ml milk, plus extra for brushing clotted cream and fresh or defrosted blackberry compote (see goes well with), to serve Method Heat oven to 220C/200C fan/gas 7. Tip flour into a large bowl with butter then rub in using fingers until the mix looks like fine crumbs. Stir in sugar and cinnamon, add apple and give everything a mix. Pour in milk and stir it in quickly, then fold dough over 2-3 times until it’s a little smoother. Tip onto a lightly floured surface; pat into a round about 3cm deep. Dip a 6cm cutter into some flour then cut out scones, flouring the cutter each time. Squash offcuts lightly back into a round and repeat until all dough is used up. Brush tops with a little milk then place on to a lightly floured baking sheet and bake for 18-20 mins until risen and golden. Allow to cool on the tray. To serve, split scones then spread with a dollop of clotted cream and a spoonful of blackberry compote.

Spiced rice pudding with blackberry compote

Ingredients 200g brown rice 2 tsp cornflour 500g skimmed milk 405g can light condensed milk 1 long or 2 short cinnamon sticks 5 cardamom pods, crushed with a rolling pin good grating nutmeg 1 vanilla pod, split and seeds scraped out For the compote 500g frozen blackberries 1 tbsp agave syrup Method Cook the rice following pack instructions – don’t be tempted to cook it until al dente – it will not continue to cook in the milk later, so it needs to be nice and soft at this point. Meanwhile, mix the cornflour to a paste with a little of the milk until smooth. Add this to a saucepan with the remaining milk, condensed milk, cinnamon, cardamom, nutmeg, vanilla and a good pinch of salt. Stir until smooth, then bring to a simmer. Turn down to very low heat and leave to gently infuse while the rice cooks. When the rice is cooked, drain well, then add to the warm milk mixture. Turn up the heat and bubble until thick and creamy – this will take about 20-25 mins. To make the blackberry compote, empty the blackberries into a saucepan, add the agave syrup and bring to a simmer. Boil for a few mins. Cool for a few mins before serving, or serve at room temperature with the rice pudding.

Coriander-baked ricotta with pomegranate molasses

Ingredients 140g ricotta, from a 250g pot, drained 1 tbsp extra virgin olive oil, plus extra to serve 1 tbsp coriander seed ½ tsp freshly ground black pepper 1-2 tsp pomegranate molasses Method Heat oven to 180C/160C fan/gas 6. Turn the cheese upside down on a chopping board, then slice off the top two-thirds (use what’s left in a pasta or with chopped soft herbs as a dip). Oil a small ovenproof dish with 2 tsp olive oil, then put the ricotta in. Using a pestle and mortar, roughly crush the coriander seeds. Add 1 scant tsp salt and pepper and mix in. Gently press on all around the outside of the cheese to create a coriander crust. Drizzle over 1 tsp olive oil and bake for 20 mins or until starting to brown. Cool slightly before drizzling liberally with pomegranate molasses and oil. Serve in the dish, warm or at room temperature.

Tender braised duck with pomegranate molasses

Ingredients 2 duck legs 1 onion ¼ tsp turmeric 2 strips orange zest 1 cinnamon stick 1 tbsp pomegranate molasses Method Put the duck legs into a small, deep frying pan (there’s no need to add oil). Turn the heat on to medium and leave to cook for 5-7 mins until the skin starts to turn golden brown and crispy. Meanwhile, halve the onion and cut into half-moon slices. Turn over the duck legs and add the onions to the pan. Cook 5 mins more, stirring occasionally, until duck is golden all over and the onions are soft. Sprinkle in the turmeric, orange zest and cinnamon stick. Cook for a few secs, stirring all the time. Pour over the pomegranate molasses followed by 300ml water. Bring to the boil, then reduce the heat to a simmer. Place a cover on top, cook for 1 hr 20 mins until the duck is really tender, adding extra water if you need. Lift off the cover and cook 10 mins more until the sauce is thickened, glossy and slightly sticky. Serve with couscous or a rice pilau and a simple green salad.

Valentine Warner

Big on seasonality, truffles and foraging for his own food, Valentine Warner's feast at Wilderness saw the barbecues full of succulent shoulders of lamb, grilling to perfection in the smoky heat. Valentine says: "I am all for barbecuing large joints such as a butterflied shoulder of lamb, but I would note here that it is important to use the barbecue lid (rather than continuing with the great British tradition of leaving it upside down in the grass full of rainwater). Cook your joint in a tray, to stop the fat igniting, and put on that barbecue lid. Use the vents to get more out of your charcoal and a gentler heat inside. "Add lots of flavour: smear the lamb with a paste of anchovies, green olives, lemon zest, garlic, rosemary, salt, oil and lemon juice before cooking. Or try ribs with a really kick arse marinade of chipotles, tomato puree, brown sugar, cloves and sherry vinegar.

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"When it's cooked let the meat rest before serving, meanwhile cook some oiled spring onions on the barbecue until charred. "I would always use charcoal over gas, as the smoke is an ingredient in itself. "Prepare one thing well in advance, such as a large potato salad."