It's that time of year when the hedgerows are full ofÂ beautiful juicy blackberries.
WildÂ fruit tastes so much better than the cultivated varieties from supermarkets, so it's worth theÂ occasional scratch from the bramble bushes when picking.
GatheredÂ blackberries are best eatenÂ quickly. But theyÂ freeze quite well if you spread them out on trays and bag them once frozen for later use inÂ pies and crumbles.
The sweet tart flavour is usually used in desserts but isÂ also a good accompaniment to duck and pork. It's wonderful withÂ wood pigeon or cheese as a lightly spiced compote.
150g cream cheese
60g caster sugar (2 x 30g)
DessertspoonÂ lemon juice
125ml double cream
6 Hobnobs biscuits
1. Crush the biscuits and put into the bottom of fourÂ metal rings.
2. Put the cream, 30g of sugar and cheese into a mixing bowl.
3. Add the lemon juice.
4. Whisk until the mixture is very thick.
5. Spoon into the metal rings and smooth over with a paletteÂ knife.
6. Place in the fridge for twoÂ hours.
7. ForÂ syrup put 70g of blackberries, 30g of sugar, the glucose and 30ml of water into aÂ saucepan. Heat for fourÂ minutes until the berries break down and release their juices. PushÂ through a fine sieve and cool.
8. Place the cheesecakes on to plates.
9. Top withÂ blackberries and syrup.