Fans of gin are already well acquainted with juniper berries. These dark berries from the coniferous juniper shrub are what give gin its distinctive bitter flavour, but their sharp taste is also a brilliant match for food, with juniper berry recipes running the gamut from game pie and pork belly to duck confit and red onion jam.
For an easy introduction to juniper berries, try Alan Murchison's Moroccan lamb recipe, which uses a spice marinade that contains juniper berries along with other aromatics including coriander and cumin.
Juniper berries are fantastic with game meats, particularly venison and rabbit, which come together in Galton Blackiston's game pie. Or try Phil Carnegie's venison recipe, where juniper berries combine in a black olive crust and make a beautiful coating for the tender rich venison.
Beyond meat, juniper berries add welcome spice to the cucumber pickle in Robert Thompson's mackerel ceviche, while Simon Hulston's cheesecake recipe, made with goat's cheese, makes use of juniper berries in a spicy sweet red onion jam.
Wherever you use juniper berries, remember it only takes a few berries to season a dish, and it's best to crush them with a mortar and pestle or spice grinder to maximise their aroma and flavour.