A welcome view in the allotment today was a bush stuffed full of fat blackcurrants almost dropping off with the weight of their heady juice.
I set my daughter and her friend straight off picking and within 30 minutes we had a pan full of them.
Instead, I washed and picked them through, poured on honey and brought to the boil. Switch off the heat and allow to cool and you are left with heaven in a pan ready for a multitude of things to use them with.
I've stirred some through a tub of Greek yoghurt and left in the freezer for a delicious blackcurrant ripple ice cream of sorts. I crunched a few meringues through whipped cream and drizzled over the fruit for an alternative to the Eton Mess. The rest will be kept for breakfast to be stirred through porridge or muesli, yoghurt and honey. And if I'm lucky, there still may be left to make a little cassis for those winter months. Hail the blackcurrant.