September 24, 2013 | 0 Comments | Filed under: 2013, October 2013

Serves 2


150ml double cream

120g blackberries, keep 6 to one side for garnish

1 tbsp. natural yoghurt

2 tsp. honey

2 tbsp. port

½ tsp. cinnamon

seeds from ½ a vanilla pod



  • Place a small saucepan over a medium heat; add the port, blackberries and cinnamon. Gently cook the blackberries for 4 minutes or until they burst and release their juices.
  • Use a stick blender to puree the blackberries, pour through a sieve if you want a smooth puree.
  • Whip the double cream with the vanilla seeds.
  • Mix the honey and yoghurt together and fold through the whipped cream.
  • Place a spoon of the blackberry puree in the bottom of 2 serving glasses. Gently fold the rest of the puree through the cream to create a rippled effect.
  • Gently spoon this mixture into the glasses. Top with the reserved blackberries and dust with icing sugar, serve with shortbread biscuits or tuiles.

Today’s recipe is both to celebrate the mass of wild, and free, blackberries around at the moment and because it’s British Food Fortnight from 21 Sept until 6 October.

Plans for the first batch of beer from the School’s Tideswell Brewery are well under way.

The first beer will be called “Ebb and Flow”, named by Anthony Gill during Wakes week in honour of Tideswell famous well. More details of our beer to follow.




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