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.