Ingredients

• 5 leaves gelatine
• 100ml / 3½fl oz elderflower cordial
• 500ml / 18fl oz Champagne or sparkling wine
• 75g / 3oz raspberries
• 75g / 3oz blueberries

Method

1. Cut the gelatine into small pieces using scissors and soak in a bowl with 4 tablespoons of cold water for 10 minutes. Place the bowl over a saucepan of gently simmering water and stir until dissolved.
2. In a large jug blend the elderflower cordial with the Champagne or sparkling wine and quickly stir in the gelatine.
3. Pour into 6 Champagne glasses and add some raspberries and blueberries to each. Chill for 3-4 hours or overnight until set.

Ingredients

• 450g / 1lb Bramley apples, peeled, cored and cut into small chunks
• 225g / 8oz eating apples, peeled, cored and cut into large chunks
• 225g / 8oz red onions, peeled and sliced
• 25g / 1oz root ginger, peeled and finely chopped
• ½ tsp peppercorns, roughly crushed
• 225g / 8oz granulated sugar
• 150ml / ¼ pt cider vinegar
• 350g / 12oz blackberries

Method

1. Place all the ingredients except the blackberries in a large heavy based saucepan. Cook gently, stirring until the sugar dissolves. Bring to the boil then reduce the heat and simmer, uncovered for about 40 minutes, stirring occasionally until the apples and onions are tender, the mixture has thickened and no watery juices remain.
2. Add the blackberries and cook for a further 10 minutes until they have softened but still hold their shape.
3. Spoon the hot chutney into warmed dry jars, seal with screw topped lids and leave to cool. Store unopened in a cool dark place up to 6 months. Chill once opened.

Ingredients

• 2 pork tenderloins, just under 400 g (14 oz) each
• 1 slice of bread, crusts removed
• 1 small onion, quartered
• 2 cloves garlic, sliced, optional
• 4 cm / 1½ inch piece root ginger, peeled, sliced
• 40g / 1½ oz walnut pieces
• Salt and freshly ground black pepper
• 225g / 8oz blackberries
• 8 rashers smoked streaky bacon
• 5 small bay leaves
• 1 tbsp olive oil
• 450ml / ¾ pt chicken stock
• 150ml / ¼ pt ruby port
• 2 tsp cornflour

Method

1. Trim the thinnest end off each pork tenderloin so each is 23 cm (9 inches) long and reserve the trimmings. Make a slit along the length of each and open out flat.
2. Add the pork trimmings to a food processor bowl with the bread torn into pieces, the onion, garlic and ginger and mix until finely chopped. Add the walnuts and a little salt and pepper and mix briefly together.
3. Spread half the stuffing over one of the pork tenderloins. Arrange a few of the blackberries in a line down the centre then spoon over the rest of the stuffing and press into an even layer. Cover with the second pork tenderloin, wrap in the bacon, tuck the bay leaves under the bacon in a line along the top then tie with string.
4. Add the joint to a roasting tin, drizzle the top with the oil and pour 300ml (½ pint) of stock into the base of the tin. Roast in a preheated oven 180ºC (160ºC fan oven), Gas Mark 4 for 1¼ hours until the pork is cooked through and the bacon is browned. Cover with foil towards the end of cooking if the bacon is browning too quickly. Transfer to a serving plate and keep warm.
5. Add the remaining stock and port to the roasting tin, bring to the boil, scraping up the juices from the base of the tin, boil for a minute or two then strain if needed and return to the roasting tin. Mix the cornflour to a paste with a little water then add to the roasting tin with the remaining blackberries, cook, stirring until the sauce is thickened. Season to taste then pour into a sauce boat.
6. Snip the string off the pork and remove, carve into thick slices and spoon the sauce around. Serve with roast potatoes, brussel sprouts and green beans.

Ingredients

• 4 duck breasts
• 1 tbsp oil
• Salt and ground black pepper
• 200ml / 7fl oz port
• 2 tbsp redcurrant jelly
• 2 tsp concentrated liquid beef stock
• 50g / 2oz unsalted butter
• 200g seasonal mixed berries
• 1 tsp arrowroot

Method

1. Preheat the oven to 220 C/425 F/Gas Mark 7. Coast the duck breasts in the oil and season with salt and pepper. Place a large frying pan over a high heat and lay the duck breasts skin side down in the hot pan. Fry for 2 minutes then turn over and fry for a further 2 minutes. Transfer the duck to a roasting tin and bake for 10 minutes.
2. Bring half the Port to the boil in a saucepan and simmer until reduced by half. Add the remaining Port, return to the boil then simmer until reduced by half again. Add the redcurrant jelly and stock and stir until the jelly has melted.
3. Remove the saucepan from the heat and gradually whisk in the butter a little at a time. Blend the arrowroot with 1 tablespoon of cold water and add to the saucepan with the berries. Return to the heat and simmer for 2 minutes until the sauce has thickened and is glossy.
4. Allow the duck breasts to rest for 10 minutes before slicing. Serve the duck with bubble and squeak rostis, green beans and the berries.

Ingredients

• 1 thin baguette, about 200 g (7 oz) in total
• 150g / 5oz blackberry & apple chutney(see recipe below)
• 150g / 5oz goat’s cheese, diced
• Little roughly crushed salt flakes and black peppercorns
• A few watercress sprigs to garnish

Method

1. Slice the bread thinly then put on a baking sheet or on the grill rack and toast lightly on both sides.
2. Top toasts with a spoonful of chutney then a little cheese. Sprinkle with salt and pepper and grill for a few minutes until the goats cheese is just beginning to melt. Transfer to a serving plate and top with watercress, serve immediately.