Barney Desmazery's hot berry dish is a delicious low-fat alternative to the traditional pudding
- 4 slices of white sliced bread, crusts removed
- 85g golden caster sugar
- 2 tsp cornflour
- 200g / 8oz tub low-fat fromage frais
- 300g mixed summer berries (we used raspberries, blueberries, redcurrants, sliced strawberries) or 300g/10oz frozen berries, defrosted
MethodLay the slices of bread slightly overlapping in a shallow flameproof dish. Sprinkle about 2 tbsp of the sugar in an even layer over the bread and grill for about two minutes until the bread is toasted and the sugar is just starting to caramelise. Mix the cornflour into the fromage frais.
- handful bay leaves
- handful rosemary sprigs
- handful thyme sprigs
- 4 garlic cloves
- 3 tbsp olive oil
- 4 tbsp cider vinegar
- 2-3kg boneless, skinless pork leg, butterflied into 1 piece
- handful parsley leaves, chopped
- 2 fennel bulbs, cut into wedges, fronds picked and kept separate
- bunch spring onions, green parts finely sliced and kept separate, whites trimmed but left whole
- 1 red pepper, deseeded and cut into large chunks
- 1 yellow pepper, deseeded and cut into large chunks
- 3 courgettes, cut on an angle into long slices
- 2 tbsp olive oil
- juice ½ lemon
- Using a pestle and mortar, bash and bruise the bay, rosemary and thyme with the garlic, olive oil and 1 tbsp of the vinegar, plus some seasoning. Smear the mixture all over the meat to marinate. Can be done up to 24 hrs ahead.
- Set aside the fennel fronds and sliced spring onions, and toss the rest of the vegetables in 1 tbsp of the olive oil and some seasoning. Build your barbecue so that there is a higher pile of coals on one side and a lower pile on the other. Light the barbecue and, when the coals are ashen, grill the vegetables (be careful that the asparagus and spring onions do not fall through the bars) until lightly charred and wilted. Scoop them into a dish and dress with the rest of the olive oil and the lemon juice, then scatter with the fennel fronds and sliced spring onions, and set aside.
- Now cook the pork. It needs to sizzle for 1 hr over a fairly low heat – the coals should be grey but, to ensure they don’t go out halfway through cooking, you may need to keep adding occasional coals. Lay the pork on the coolest side of the barbecue, fat-side down, and brown for about 20 mins until well charred (if you have a kettle barbecue, cover with the lid). Use tongs to flip the meat and continue to cook slowly for about 1 hr more, turning and moving the meat occasionally, until the thickest part is very firm when prodded, or when the juices show no sign of pink when pierced with a skewer. If you have a digital cooking thermometer, it should read 65C or more when inserted in the thickest part. (If the pork is organic, it’s fine if it’s a tiny bit pink, but you certainly don’t want it raw.)
- When the pork is cooked, place on a dish, scatter with parsley, drizzle over the rest of the vinegar and leave to rest somewhere warm for 15 mins. Carve the pork into thin slices on a board and serve with the just warm vegetables and vinegary resting juices.
- 350g plain flour
- 250g butter, diced
- 140g icing sugar, plus 2 tbsp extra
- 100g ground almonds
- zest 1 orange, plus a squeeze of juice
- 1 large egg, separated
- 750g mix of cherries (stoned if you have a stoner, or halved and stoned), blueberries, blackcurrants, redcurrants and blackberries
- 2 tbsp cornflour
- granulated sugar, for sprinkling
- Put the flour, butter, icing sugar, ground almonds and zest in a food processor and whizz to crumbs. Mix the yolk with 1 tbsp cold water, then add to the processor and pulse until the dough comes together.
- Split the pastry in half, wrap in cling film, then chill for 30 mins.
- Heat oven to 190C/170C fan/gas 5. Line a 20cm pie dish with half the pastry, add a sheet of greaseproof paper and baking beans and bake blind for 30 mins. Remove the paper and beans. Mix the berries and cornflour with the extra 2 tbsp icing sugar and a squeeze of orange juice, then pile into the pie base.
- Roll out the remaining pastry until big enough to cover the pie with a slight overlap. Whisk the egg white with a fork, then brush a little around the pastry rim. Carefully lift on the pastry lid, trim the edges and press with fork prongs to seal. Use a 2cm cutter, the large end of a piping nozzle or a bottletop to stamp out a few pastry polka dots – discarding the pastry circles you stamp out. Brush all over with more egg white, then sprinkle generously with granulated sugar and bake for 30 mins until golden and the syrupy fruit has started to bubble out of the polka dots.
- Allow the pie to cool for a few mins before serving hot, or warm or at room temperature, with a dollop of clotted cream, ice cream or drizzle of single cream, if you like.
- 50g pudding rice
- 140g cherries, redcurrants or blueberries
- 4 tbsp cassis liquer
- 1 vanilla pod, split
- 568ml pot double cream
- 6 medium eggs
- 2 tbsp golden caster sugar
- 85g golden caster sugar
- Cook the rice according to pack instructions. Drain and cool. Divide the fruit between 6 x 150ml ramekin dishes, drizzle the cassis over and set to one side.
- Scrape the seeds from the vanilla pod and put in a pan with the cream and the empty pod. Bring to the boil, then remove from the heat and leave for 5 mins. Remove and discard the vanilla pod. Mix the egg yolks and sugar in a large bowl.
- Stir the cream into the egg. Return to the pan and cook over a low heat, stirring constantly, until it thickens.
- Stir the cooked rice into the custard mixture. Ladle into the ramekins and leave in the fridge for 6 hrs.
- Sprinkle sugar over the tops and caramelise with a blow torch or under a very hot grill until it turns dark brown. Let it cool and harden before serving.