Blackberry whisky


Considered by some to be superior to sloe gin, this is a must make for me every summer. Keep the blackberries to use in a pudding, apple and blackberry crumble is delicious.


  • 350g blackberries
  • 175g granulated Sugar
  • 700ml whiskey (Scotch or Bourbon – depending on your preference. I think Scotch is better)

Wash your fruit and pick out any leaves or twigs.


Put them into a kilner jar and cover with the sugar. Pour over the whiskey and put the lid on.


Shake the jar to mix in the sugar. Shake once a day, for a few days, until the sugar remains dissolved.


After 3 months decant into bottles through a funnel lined with a muslin cloth.


Whilst you can drink this straight away, it does benefit from ageing for a year or more – if you can wait that long!

Pea & mint soup

This might be the easiest fresh meal you’ll ever make. Ideal for those warm summer days when the last thing you want to do is be in the kitchen.
Delicious hot or cold. 

Serve with crusty sourdough bread.

Serves 2 


  • 300g peas (frozen or fresh)
  • 1 leek (chopped)
  • 1 garlic clove (crushed)
  • 2 large handfuls of fresh mint leaves
  • 850ml vegetable stock
  • Salt and pepper to taste


Put all the ingredients into a pan and simmer for 10 mins.

Blitz well with a hand blender and refrigerate for a couple of hours, if eating chilled, or eat straight away.