LAWRENCE MURPHY: Beaten black and blue '“ a berry fine creme brûlée

I carried out a cookery workshop at Tuppenny Barn using produce from their garden and on the Sunday we helped to prepare and cook a seafood lunch for 80 people on the quayside.

Tables were laid with nautical effects and on arrival guests were given a glass of local fizz.

This raised a large sum of money for the local charity Stonepillow and everyone I have spoken to said it was a brilliant event.

We knew it would be a busy time and decided when it was all over to have a few days away on the Dorset coast.

A few extended walks with the terriers along the beautiful rugged coastal paths and some camp fire cooking was enough to recharge the batteries.

The sun was out and while we picked a few blackberries it felt more like summer than autumn.

The blackberry harvest was small, mainly to do with the late sunshine, so I’ve added some blueberries to the creme brûlée.

Crème brûlée with blackberries and

blueberries

Ingredients

470ml double cream

125ml egg yolk

85g sugar

1 vanilla pod

75g blackberries

75g blueberries

Method

1. Divide the berries into six ramekin dishes.

2. Split the vanilla pod and scrape the seeds into the cream.

3. Bring to the boil slowly in a stainless steel saucepan.

4. Whisk the egg yolk and sugar together and pour on the heated cream.

5. Put the egg and cream mixture into a clean saucepan removing the vanilla pod.

6. Put the pan back on to the heat. Stir continuously until you reach 80c and the cream has thickened.

7. Pour into the ramekins covering the berries.

8. Allow to cool and put in the fridge for at least three hours.

9. Sprinkle the tops with sugar and caramelise by using a blow torch.

10. Allow to cool before serving.