Blackberry mousse

The darkness is drawing in, fires are being lit, gloves are being darned and we’re craving stews over salads.

The cold air might not be making the change of season many friends, but the hedgerow bounty more than makes up for it. The wonderful thing about living in Britain at this time of year is that no matter where you live, from urban city to remote village, a bramble bush is never too far away. Free berries! And plenty for everyone!

Blackberry cobbler and apple and blackberry crumble with custard. Venison steaks with blackberry and port reduction, duck breasts with blackberry sauce or this beautifully fruity, light berry mousse. Blackberries are versatile, delicious and, best of all, they needn’t cost you a penny. So, get your empty Tupperware out and get over to your nearest hedgerow. Pick loads more than you can possibly eat, wash them, dry them and open freeze them on a baking tray (this way you’ll freeze the berries individually, rather than as one homogeneous mass). Once they’re frozen, you can tip them into freezer bags or Tupperware boxes to see you through the winter months. Indulge in as many blackberry dishes as you can, but try this blackberry mousse first, I promise you won’t regret it.