Recipe: what to do with your foraged blackberries

Is it just us, or was this year’s blackberry harvest even bigger than usual? Whether it was the heatwave or just good luck, our freezers are full to bursting with juicy berries, just waiting to be used in the perfect recipes all through autumn.

Here are some of our favourite ways to use our foraged haul…

Blackberry brownies

Chocolate is always a winner, especially at the Seasalt Design Studios. Paired with the sweet tang of the fruit, this is makes a decadent dessert when served warm with a scoop of clotted cream, or the perfect afternoon pick-me-up on a grey day.

Ingredients

120g dark chocolate, broken into small pieces

120g butter

2 eggs, beaten

150g sugar

110g self-raising flour

150g blackberries

Makes approx. 16

Heat your oven to 180C, gas 4, and grease and line a 9” square baking tin.

Place your butter and chocolate in a large saucepan and heat gently on a very low heat until melted and smooth.

Remove from the heat, and add your eggs, flour and sugar.

Mix until smooth, and then add 150g of your blackberries and fold in gently.

Pour into your baking tin, scatter over the remaining berries and bake in the middle of the oven for around 25 minutes. Be careful not to overbake; it’s ready when a crust has formed and it’s still slightly gooey in the middle.

Leave to cool, cut into squares, and enjoy.

Blackberry compote

It doesn’t get much simpler than this. Simply heat your blackberries gently in a small saucepan, and add sugar and spices to your taste. Try cinnamon, star anise and lemon zest. Sieve or blend if you like; the result is a delicious jammy sauce, perfect to top a cheesecake or stir through clotted cream ice cream.

Blackberry sauce

(or jus, if you’re feeling fancy)

If you haven’t got a sweet-tooth, this is the one for you. A rich, glossy sauce that pairs perfectly with venison and other gamey meat.

Ingredients

1 tbsp balsamic vinegar

150ml beef stock

2 tbsp redcurrant jelly

1 clove of garlic, crushed

85g blackberries

After pan-frying your meat, remove it from the pan and leave to rest.

Add the balsamic vinegar, stock, redcurrant jelly and garlic to the pan and stir together over a high heat. Add the blackberries and continue cooking until soft.

We hope you enjoy. For a fully immersive autumnal experience, enjoy these treats while wearing our new blackberry inspired print and curling up next to a crackling fire.