Brilliant berries (and what to do with them) (From Bournemouth Echo)

Brilliant berries (and what to do with them)

11:30am Monday 1st June 2009

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June is when we can all start to enjoy British berries at their very best.

The supermarket shelves will once again be packed with the nation’s favourites, to accompany picnics, packed lunches and scrumptious deserts.

Celebrity chef Ed Baines explains why we should be taking advantage of British berries in season: "The wonderful thing about British berries is their sweetness, fantastic texture and depth of flavour.

"Buying British berries ensures we are supporting local farmers and also means the fruit is at its freshest, arriving into supermarkets soon after being picked."

Why not try one or more of Ed’s seasonal fruity recipes?

Crisp Meringue with Cream and Mixed British Berries Serves 6 75g icing sugar 4 egg whites 110g caster sugar 425 double cream 450g mixed strawberries, raspberries and blackberries Sheet of greaseproof paper Pre-heat oven to 140C/120C fan/gas 1. Sift icing sugar into a bowl.

In another clean bowl whisk egg whites on high speed until increased in volume and starting to stiffen.

Keeping whisk running slowly add caster sugar and continue to whisk until you reach a stiff peak stage.

Turn off machine and using a metal spoon vigorously beat in icing sugar until mixture is glossy.

Spoon meringue on to centre of lined baking tray and spread into a circle about 30cm in diameter and 2cm thick. Bake for 1½ hours. Cool.

Whip cream with 1tsp icing sugar, until it just holds. Cut strawberries into pieces, and gently mix through with the other berries.

Pour cream over the fruit and fold together gently. Break meringue, using a knife, into chunks, fold through fruit and cream mixture and serve in 6 large fluted glasses.

Don't fancy this? Try these Raspberry Creams or Ed's West Country Strawberry Cake.

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