It's British Raspberry Season - Here's How To Eat Them In Every Meal
Calling all raspberry lovers - it’s time to rejoice - it’s finally raspberry season in the UK. There’s something magical about this little gem; there’s only a short window to get the perfect tasting punnet. You will get lots of okay tasting raspberries throughout the year but only a few deliciously ripe ones - so you need to make sure you are taking advantage of this season as much as you can. Which is why we at Consommé are showing you how to eat raspberries in every single meal, with help from our raspberry loving pals over at Love Fresh Berries. But why should you care? Well, “raspberries are a healthy, delicious British berry which should be enjoyed by consumers throughout the summer months. They are perfect as a snack, as part of a picnic or for baking.” Says Nick Marston, the Chairman of British Summer Fruits (the industry body that represents a whopping 95% of berries supplied to our supermarkets). And since June of last year, almost £350m worth of raspberries were sold allowing this little berry to catch up to its bigger and more popular sister - the strawberry, according to Kantar data. Not only that but “Raspberries are a powerful source of nutrients including Vitamin C, manganese, dietary fibre and polyphenols which are thought to have potent antioxidant properties… raspberries could [also] play a valuable role in helping to maintain wellbeing” says Nutritionist Emma Derbyshire - so grab a pack of fresh berries and get to cookin’
Love Fresh Berries
Breakfast - Raspberry and Chocolate Granola Stack
This delicious combination of raspberry and chocolate in your very own homemade granola is definitely worth waking up for - especially when served with extra fresh raspberries. Serves four.
300g of raspberries
600ml of almond milk
100g of rolled oats
200g of buckwheat groats
50g of coconut flakes
100g of honey
50g of coconut oil
3 tbsp. of raw cacao powder
1 tsp of vanilla extract
Method:
1. Preheat the oven to 170C
2. Mix the oats, buckwheat groats and the coconut flakes together.
3. Melt the coconut oil in a small saucepan and mix in vanilla extract, cacao powder and honey together in a small saucepan on a low heat until fully melted.
4. Pour this over the dry mix and stir well together.
5. Line a large baking tray with baking paper or two small trays. Spread out the granola so it is evenly spaced.
6. Bake for 20 minutes until golden and crunchy.
7. Allow the granola to cool then place grab a glass and fill it half with the granola and top with the fresh raspberries until its ¾ full and then pour over the top almond milk and enjoy!
*Tip: The granola can keep in a plastic container or sealed jar in the fridge for 3-4 days.
Love Fresh Berries
Lunch - Chicken Pho with Sweet and Sour Berry Sambal
This wonderfully fresh chicken broth is the perfect light lunch. It’s packed with oriental flavours, shreds of chicken and fresh crunch vegetables before being topped with a exploding spoonful of naturally sweet berry fruits mixed with chilli and vinegar - warming, comforting and oh-so-delicious. Serves four.
1.2 litre (2 pints) chicken stock
1 bunch spring onions, thinly sliced, white and green tops kept separate
1 carrot, thinly sliced
1-2 Thai birds eye red chillies, halved, deseeded, to taste
5cm (2 inch) piece root ginger, peeled, thinly sliced
3 garlic cloves, thinly sliced
2 small fresh or dried kaffir lime leaves
2 teaspoons Thai fish sauce (nam pla)
1 tablespoon ketjap manis or soy sauce
500g (1lb 2oz) boneless, skinless chicken breasts
200g pack choi sum, leaves shredded, stems cut into bite sized pieces
300g pack chilled cooked rice noodles
100g (4oz) bean sprouts, rinsed, drained
Handful coriander leaves, roughly torn
Sweet and Sour Berry Sambal
225g (8oz) strawberries, sliced
175g (6oz) raspberries
100g (4oz) caster sugar
2 tablespoons rice vinegar
2-3 Thai birds eye red chillies, roughly chopped with seeds
2cm (3/4 inch) piece root ginger, peeled, finely chopped
1 small onion, finely chopped
Method:
1. Add the stock to a large saucepan then add the white spring onion slices, carrot, chilli, ginger, garlic, lime leaves, fish sauce and ketchup manis or soy sauce. Bring to the boil, stirring then add the whole chicken breasts, cover and simmer gently for 30 minutes or until the chicken is cooked through. Test by piercing the centre of one of the chicken breasts, there should be no hint of pink juices.
2. While the chicken pho simmers, add all the sambal ingredients to a saucepan, heat gently until the sugar has dissolved then boil rapidly for 10 minutes until the fruit is soft and pulpy. Break up the fruit if needed with a vegetable masher then spoon into a dish and leave to cool.
3. When the chicken is cooked, lift the pieces out of the pan with a draining spoon then tear into fine shreds on a chopping board using a knife and fork. Add the choi sum leaves and stems to the broth and cook for 2 minutes then add the bean sprouts and coriander and cook for 1 minute.
4. Divide the noodles between 4 deep serving bowls, top with the chicken shreds then ladle over the broth. Top with spoonfuls of the sambal to taste. Any leftover sambal can be kept in a screw topped jar in the fridge up to 2 weeks.
Love Fresh Berries
Dinner - Grilled Mackerel with Beetroot and Raspberry Couscous
Packed full of healthy fats and vitamins this dinner is the perfect dinner and best enjoyed during the British raspberry season as that’s when the flavours are most intense which is needed to pair with the earthy beetroot and wonderfully meaty mackerel. Serves four.
4 mackerel, heads removed, cleaned, about 200 g (7 oz) each
Little salt and freshly ground black pepper
200 g (7 oz) couscous
150 g (5 oz) chilled cooked beetroot in natural juices, drained, diced
400 ml (14 fl oz) boiling water
Grated rind and juice of 1 lemon
3 tablespoons olive oil
1 small red onion, finely chopped
150 g (5 oz) fresh raspberries
Small bunch fresh parsley or a mix of parsley and mint, roughly chopped
Lemon wedges, crusty bread or toasted pitas to serve, optional
Method:
1. Rinse the fish inside and out with cold water, drain well then slash the flesh on each side two or three times with a knife. Sprinkle with a little salt and pepper and place on a grill rack. Cook under a preheated grill for 10 minutes, turning once until the skin is golden and the fish flakes easily when pressed with a knife.
2. Meanwhile, add the couscous and beetroot to a bowl with a little salt and pepper. Pour over the boiling water and cover the bowl with a plate and leave to soak for five minutes.
3. Add the lemon rind and juice and oil to the couscous and fluff up with a fork, sprinkle over the onion and raspberries and toss together lightly. Spoon on to plates and top with the mackerel and sprinkle with the chopped herbs. Serve with lemon wedges and warm crusty bread or toasted pitas, if liked.
Love Fresh Berries
Dessert - Summer Berry Swirled Lollies
Combining the best of the British berries these delicious greek-yoghurt lollies are the perfect after-dinner treat or enjoyed in the sunshine. They are perfect for the entire family, can be tailored to your likes and a super simple way to use up and preserve your berries. Makes 10.
75g (3oz) blackberries
150g (5oz) raspberries
4 tsps runny honey
300g (10oz) flavoured Greek yoghurt – vanilla, honey or coconut
Method:
1. Mash blackberries on a plate with 2 teaspoons of the honey using a fork.
2. Do the same with the raspberries and another 2 teaspoons of the honey on a second plate.
3. Layer alternate spoonfuls of mashed fruits with the yoghurt in plastic shot glasses.
4. Add lolly sticks and freeze overnight. To serve, dip moulds briefly in warm water, then lift out of the moulds and serve.
Love Fresh Berries
Drink - Very Berry Pimms
Celebrate British Raspberry season is style with this very berry version of a British classic. Don’t fancy alcohol, why not jazz up your favourite summer drinks by adding small raspberries into ice cubes.
2 large handfuls of strawberries, sliced or halved
1 large handful of raspberries
Fresh mint
1/4 cucumber, sliced and cut into 4
Pimms No1
Fizzy lemonade or tonic
Method:
1. Add your strawberries, raspberries, mint and cucumber to a large jug
2. Add Pimms and fizzy lemonade/tonic in proportions specified on the bottle of Pimms then top with lots of ice cubes.