Forage Your five-a-Day
Blackberry & apple Jam
Making jam is one of the joys of autumn. It scents the kitchen wonderfully, warms the house and there's a soothing quality in stirring jam as it slowly 'ploc', 'ploc', 'plocs' in the pan.
To make blackberry and apple jam - an easy way to evoke the delights of autumn year-round - take equal weights of apple and blackberries (or elderberries if blackberry season has passed). Add an equal weight of sugar. Boil to 105c (220F). Put in sterilised jars. Decorate lids with fabric cut with pinking shears and ribbon, and make your own labels to create provisions for Christmas hamper making: a great money saver.
Fruit Crumble
Flower Salad
Edible flowers can be a lovely way to brighten up a dish, particularly as the nights draw in. There are still plenty of marigolds, nasturtiums and borage flowers blooming.
Marigolds and nasturtium are peppery, like rocket. You can eat nasturtium leaves, flowers and seed pods. Pickle or brine the latter like capers, or eat them in a salad for a sweet and fresh burst of pepper. Borage tastes like cucumber but lighter. It looks great with red berries and is nice in gin.
Edible flowers are also a great way to decorate a cake. Add buttercream and flowers and it will look beautiful: nature is an artist.
Crumble is one of the perks of autumn, and is one of the most versatile dishes you can make. Use whatever fruit you can forage, with sugar, lemon juice, vanilla and spices to taste.
I love apple, pear and ginger, raspberry and apple and of course, blackberry and apple. Elderberries can be a little 'pippy' on their own but are a great way to bulk out a blackberry and apple pie, or add colour to a pear crumble.
You can use the traditional flour/butter/sugar crumble topping or replace flour with ground almonds for a gluten free option. You can also use oats: blitz them in the blender for a less lumpy crumble topping.