Seasonal Fruit Crumble

The blackberries around here are really coming on beautifully. My fiancé and I love foraging – possibly me more than him! – and so far, we’ve picked over 12lb of juicy blackberries.

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Last week, I was also given some lovely rhubarb from a friend’s garden and my father-in-law-to-be, gave me some strawberries. He’s a potato farmer near Peterborough and sells a range of produce every weekend in the Notcutts Layby, Oundle Road. Check him out on Facebook and pop along for your veggies if you’re nearby 😊

I was in the mood for something comforting, so I thought I’d knock up a crumble. It’s so simple to do:

Pop your fruit in a saucepan, you need a good 1-1.5lb minimum. Add a splash of water and pop on a low heat to start stewing. Let it cook until the fruit starts to soften, this is when I add some sugar, cinnamon and ginger. Not too much and taste as you go, so you get the flavour you like.

Pour the fruit – carefully, it’s hot – into a well-greased dish. For the crumble, I follow Delia’s basic crumble mix. You may like to do a double batch, if like us, you like a lot of crumble 😊 This is my go-to crumble recipe and it’s never failed me.

To work the crumble into its breadcrumb form, I cannot recommend getting a pastry cutter enough. I used one for the first time the other day and it saved time and joint ache! They’re pretty inexpensive and to me, are a wonder.

When the crumble is done, gentle pour evenly over your fruit and pop the whole thing on another baking tray – in case of bubbling over – and place in the oven at 180C for around half an hour, or until the crumble is golden and the fruit really bubbling.

Serve with cream, custard or ice cream and enjoy.

fruit crumble

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Pasta Chicken Corden Bleu

Now, I’m not really sure I should be calling this Pasta Chicken Corden Bleu as it doesn’t involve any breadcrumbs, but hey-ho, I think it fits! This is such an easy meal to whip up and if, like me, you opt for supermarket budget ingredients – with the exception of the chicken, which I got from the butcher – it can be super cheap too.

Start off by slicing up a leek and sautéing that off with a minced garlic clove. When the leek has sweated down, add two diced chicken breasts and allow to colour before putting in one rasher of very finely chopped bacon.

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After allowing the meat a little time to cook, add a handful of slice mushrooms of your choice – I used white mushrooms.

Now, take a small tub of soft cheese and put that in the pan and allow it to melt down, before adding a generous handful of grated cheddar cheese and let that melt together with a teaspoon or two of Dijon mustard. This will help to create a thick and very cheesy sauce. When it’s all melted together, grind in black pepper.

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Serve with pasta – personally, I like a drizzle of olive oil too.

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