NEED TO KNOW
What better way to add a splash of colour and flavour to plates and palates than with
sweet-sharp raspberries. Their slight sourness works perfectly in desserts, and they’re more than capable of holding their own on the savoury side, too.
Fold them into a heady honey cream and let them complement the crunch of sesame honeycomb, or keep things simple with a salad of raspberries, tangy young goats’ cheese and chicory leaves.
Swap blackberries for raspberries to create a slightly brighter buckwheat blini stack, served with white chocolate cream.