With spring now officially here, that means we’re nearing the beginning of the British berry season, and while eating berries is nutritionally important throughout the year, the spring season gives us a good excuse to pack in the vitamins while these sweet treats are in peak freshness.
As Brits (inevitably pre-emptively) return to picnic weather, botanical breakfasts, and al-fresco dining, Love Fresh Berries is on hand with some simple berry recipes to shake up your Spring menu. Berries are perfect at breakfast but are also a versatile option for recipes throughout the day.
From a blueberry hot cross bun for breakfast, to a strawberry and feta tart, perfect for a picnic, to a blackberry salad to pair with your barbecued burgers, these recipes ensure you’re bringing the berries morning, noon and night.
Rhiannon Lambert BSc MSc RNutr, an award-winning nutritionist says: “The first berries of the year, whether strawberries, raspberries, blueberries, or blackberries, are packed with essential vitamins and fibre, and offer a wide range of health benefits.
“Strawberries are rich in vitamin C, supporting immunity and healthy skin. Blueberries are known for their suggested brain-boosting properties. Scientists believe that’s down to the blue pigments in blueberries, the anthocyanins, which are a type of polyphenols.
“Polyphenols may have great heart health benefits too and are found in other foods such as strawberries, raspberries, red grapes and purple vegetables.
“Enjoying British berries when they’re at their freshest not only enhances their flavour but ensures we benefit from their peak nutritional value, making them a delicious and nutritious addition to any springtime dish.
Blueberry Hot Cross Buns
Ingredients:
Buns
- 500g strong plain white bread flour
- 1 teaspoon salt
- 1 ½ teaspoons ground mixed spice
- 50g caster sugar
- Grated rind 1 orange
- Grated rind 1 lemon
- 50g butter, diced
- 2 teaspoons easy blend dried yeast
- 200-250ml milk
- 1 egg, beaten
- 150g blueberries
Crosses
- 100g strong plain white bread flour
- 6 -6 ½ tablespoons water
Glaze
- 2 tablespoons caster sugar
- 4 tablespoons milk
Method:
- Mix the flour, salt, spice, sugar, and fruit rinds together in a large bowl. Add the butter and rub in with fingertips until it resembles fine crumbs then stir in the yeast.
- Warm the milk in a small saucepan or in the microwave until it feels warm to your little finger. Add the egg to the flour mix then gradually mix in enough of the warm milk to make a soft but not sticky dough.
- Tip out onto the work surface then knead for 10 minutes, dusting the work surface lightly with flour as needed. Put the dough back into the bowl, cover with a teacloth and put in a warm place for 45-60 minutes until the dough has doubled in size.
- Knead the dough once more then gently knead in the blueberries. Cut the dough into 12 pieces, shape into round buns and put slightly spaced apart on a large, greased baking sheet. Cover loosely with a large piece of oiled clingfilm and leave to rise in a warm place for 20-30 minutes.
- Sift the flour for the crosses into a bowl and mix in just enough water to make a smooth pipeable mixture. Spoon into a disposable plastic or greaseproof paper piping bag, snip off the tip and pipe crosses over the buns.
- Bake at 190°C / 375°F / Gas Mark 5 for 15 minutes until well risen and golden. Meanwhile make the glaze by dissolving the sugar in the milk in a small saucepan then boiling for 1 minute. Brush over the buns as soon as they come out of the oven.
- Leave to cool then serve split and buttered
Strawberry and Feta Tart
Ingredients:
- 375g sheet puff pastry, defrosted if frozen, at room temperature
- 200g reduced fat soft cheese
- 1 tbsp chives, snipped
- 2 tsp lemon thyme leaves or 1 tsp finely grated lemon zest
- 125g feta cheese, crumbled
- 125g strawberries, hulled and sliced
- Drizzle of balsamic vinegar (optional)
- Rocket leaves to serve
Method:
- Preheat the oven to 200C/fan 180C/gas mark 6. Unroll the pastry sheet onto a baking tray, keeping it on the paper from the pack. Score a line 2cm from the edge down each side.
- Combine the soft cheese, chives, the thyme or lemon zest and some pepper (the feta will add salt) and spread it over the pastry. Scatter over the feta and strawberries and bake for 25-30 minutes until golden and puffed up.
- Serve warm drizzled with balsamic or top with rocket leaves and serve with a large salad.
Superfast Superfood Salad
Ingredients:
- 200g fresh blackberries
- 100g-150g fresh spinach leaves
- 50g feta cheese
- 20g walnuts
- 20ml raspberry vinegar
- 10ml olive oil
Method:
- Lay the spinach leaves on a plate or bowl
- Arrange the blackberries, crumbled feta cheese and walnut pieces on top of the spinach.
- Mix the raspberry vinegar and oil in a bowl and drizzle on top of the salad.