What’s For Supper? Duck and Blackberry Salad

blackberry vinegar forage foraged blackberry season preserves

A couple of weeks ago I made blackberry vinegar, and since then I’ve been looking for just about any excuse to use it.

This is the perfect vehicle for that condiment. It would, I should say, be a glorious dish, even without the vinegar. It’s dark and moody and autumnal, but light enough to eat whilst the weather still occasionally throws an uncomfortably humid day at us. But it is brought to life by the blackberry vinegar: the combination of the crunchy, salty duck skin with the sweetsour, fruity vinegar is perfect.

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Nectarine, Goat’s Cheese and Beetroot Summer Tart

savoury summer tart beetroot nectarine goats cheese puff pastry

I bought a huge punnet of nectarines this week. One of those punnets that is designed to ‘ripen in the fruit bowl’, which sounds, when you’re in the cold aisle of a supermarket, like a dream: you will have soft fruit gradually ripening as the week progresses, for you to pluck at whim, your kitchen gently scented by the heady, sweet, honeyed perfume. Imagine Eden with formica kitchen units, and you’re approaching what I envisaged in the fruit aisle.

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