BLACKBERRIES UK RECIPES

Steps:

• Using a vegetable peeler, pare the zest from half the orange and the half lemon, then squeeze the juice from each fruit.
• In a large saucepan over a medium heat, bring the orange and lemon zest, wine, ginger, spices, herbs, sugar and blackberries to the boil. Reduce the heat to low and simmer for 10 minutes. Strain the liquid into a clean pan and return the cinnamon stick to the strained mixture.
• Add the pears and any juices and simmer over a very low heat for about 45 minutes, or until the pears are tender, turning once.
• Lift the pears carefully from the liquid and set aside. Simmer the sauce until the volume of liquid is reduced by two-thirds, then strain through a fine sieve.
• The pears can be eaten warm or at room temperature. Pour the sauce over the pears and serve alongside custard or ice cream.

Steps:

• Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf and finely chopped parsley stalks (save the leaves for later on). Turn off the heat and leave for 5 – 10 minutes, then remove the fish and set aside.
• In a large pan gently soften the onion in the butter for a few minutes.  Add the warmed milk to the onions and add the mashed potato. Cook gently.
• Flake the haddock into bite size chunks making sure you remove all bones and any skin. Add to the soup along with the parsley and cook for a further 5 minutes. Season as required, though it’s worth remembering that the smoked fish adds a lot of salt to the dish.