ALTHOUGH I was not born or brought up in the country, I feel very at home living there.
I like nothing better than a stroll along the myriad of public footpaths, many of which seem to end at a local hostelry – perhaps that’s why they are there.
On my day off, taking advantage of the warm September sunshine, I decided on a walk across the common, accessed by a woodland trail from the bottom of our lane.
Armed with in my ‘survival’ kit, a very old lightweight ruck sack, containing a bottle of water, a small camera and a Swiss army knife, I set off. I also took a lidded tub, on the advice of my neighbour.
As the sunlight magically streamed through the canopy of trees, I came across a small group of ramblers, going the opposite way. At the same time, amongst the deep green fronds of the woodland ferns, a family of rabbits scurried away.
I also noticed a shrub of blackberries, the ripe fruits glistening, and thought I’d pick some on the way back. Further along the trail, winding and dipping down to dried up stream beds, and feeling like an intrepid explorer of yesteryear, I came to an opening on to the common.
It was the epitome of tranquillity, with several Cabbage Whites and the odd Red Admiral fluttering around. Here, there was another bush dripping with large very sweet blackberries, ‘these will do’, I mused.
I had been quietly picking the fruits when after some time, I noticed a pair of partridges, seemingly staring at me from a couple of yards away. We looked at each other for a few minutes before they disappeared back into the hedgerow.
My tub was nearly full, but I must have startled a muntjac deer, which must have been observing my foraging, as it leapt from behind a clump of silver birches, causing me to jump and drop my blackberries!
Enough excitement for one day, so I picked up my spoils and headed off down a footpath, which I thought might come out opposite The Albert.
When I got home, I put together this idea:
Blackberry and Yoghurt Ice Cream with Almond Shortbread
For the Ice cream
(makes 1 litre)
Ingredients
350g washed blackberries
75g caster sugar
100ml whipping cream
100ml plain yoghurt
Juice of half lemon
Method:
1) Blend the blackberries in a food processor until smooth.
2) Add the remaining ingredients and mix well.
3) Pour the mixture into your ice cream maker* and freeze until almost set and turn out into a container and keep in the freezer until required.
Almond Shortbread
(makes 8)
Ingredients
175g butter
100g caster sugar
100g ground almonds
200g plain flour
Grated zest of one orange
Icing sugar
Method
1) Set the oven at 160C/gas mark 3.
2) Cream the butter and sugar together until light and fluffy.
3) Stir the ground almonds, flour and zest into the mixture.
4) Stir until thoroughly mixed.
5) Divide the mixture into 8 balls and place them on a non-stick baking sheet.
6) Flatten each slightly with a fork.
7) Bake for about 25 minutes, until the biscuits are lightly coloured.
8) Remove from the oven and leave to cool for 10 minutes.
9) Lift them carefully from the tray with a palette knife and dust them with icing sugar.
*If you don’t have an ice cream maker, place the mixture in the freezer and whisk every 30 minutes until it freezes. Bon appétit!
