in season
Blueberries
British blueberries are some of the best in the world. Strangely the blueberry is often the
unsung hero of the British berry season – as well as its high nutritional values it is also a real
sweet treat to savour. British blueberries are grown in a colder environment to most others
which give them much more of a distinct, tart flavour to those grown in warmer climates.
They are extremely tasty just eaten raw but when cooked they release bags of flavour and
colour. My favourite way to cook with them is in a classic blueberry muffin or just to simmer
them with a bit of water and sugar to make a compote to throw on your breakfast. Look for
unblemished, deep blue berries when buying and keep them in the fridge. Depending on their
ripeness when bought they will only keep for a few days so eat them fast.
BLUEBERRY COMPOTE WITH
COCONUT AND LIME YOGHURT
Serves 4
- Place 12oz of blueberries in a saucepan with 6oz of granulated sugar and cook on a medium heat until the blueberries are stewed and the liquid coats the back of the spoon.
- Allow to cool.
- In a bowl place 500g thick Greek yoghurt, the juice of 1 lime, 2oz sieved icing sugar and 4oz of toasted coconut and fold together.
- To serve split the compote between four glasses, then spoon on the yoghurt.
- Garnish with fresh blueberries and a sprig of mint.
