Inspiration

Crumbles, cakes, puddings, jam…there’s no shortage of traditional recipes for that most autumnal fruit, the blackberry. But its culinary possibilities lie beyond baking alone. Here, we’re sharing a simple recipe that puts the blackberry in a new, fresher light.

What you’ll need

150g ricotta

1 lemon

½ tsp vanilla extract

1 tsp runny honey, plus extra to drizzle

7 thin slices of sourdough

150g blackberries, cut in half lengthways

A few mint leaves

What to do

1. Place the ricotta in a muslin cloth or very fine sieve over a bowl and allow it to drain for about 30 minutes.
2. Tip the drained ricotta into a bowl and add the zest of half the lemon, the vanilla extract and the honey. Whisk together for a couple of minutes until well combined and smooth.
3. Toast your sourdough.
4. Spoon the ricotta onto the bread, top with the blackberries, drizzle a little honey on each toast, and finish off with the zest of the lemon and some finely chopped mint.