Meanwhile, back in the cooking school kitchen, it’s blackberry season once more.
Robert went foraging yesterday, and left a bucketful on the bench. Quick as a flash I’d put them into the jam pans to make cordial syrup and jam.
A batch of sparkling blackberry was soon starting its time in a bucket before being bottled off tomorrow.
“Where’s some for my blackberry beer?” said Robert when he came back inside.
Oops. Thankfully a friend brought us more last evening, so he can hold off from going to pick more for a few days yet.
MInd you, it’s high time we made more blackberry nip…..
