Red Wine and Blueberries Trifle

Red, white & Blueberries trifles

Ingredients

135g Pack raspberry jelly, torn into cubes 100ml Summer cup 100g Blueberries 125g Raspberries 5g mint, shredded, plus extra leaves to garnish 100ml Double cream 100ml 0% fat Greek style natural yogurt 150g madeira cake, cut into cubes 1 Meringue nest, crumbled

Method

Make up the jelly according to the pack instructions, replacing 50ml of the cold water with 50ml of the summer cup Divide between four clean jars or serving glasses and chill in the fridge for 4 hours, or until set

Put the berries, mint and remaining summer cup in a bowl and leave to marinate, stirring occasionally Whip the cream to stiff peaks, then stir in the

yogurt until smooth To assemble the trifles, put a few cubes of cake on top of each jelly, then spoon over the marinated berries and juices Top with a couple of spoonfuls of the cream If serving immediately, crumble over the meringue and garnish with the extra mint If packing for a picnic, put the meringue and mint in a separate container and top the trifles just before serving

Rarebit-stuffed mushrooms

Ingredients

6 Large chestnut mushrooms 100g Cocktail tomatoes on the vine 60g Grated mature Cheddar 2 Free range egg yolks 1 tbsp stout 1 tsp English mustard 1 tsp Worcestershire sauce ½ red chilli, deseeded and finely chopped 50g Wild rocket Handful flat leaf parsley, chopped 1 tbsp Glaze with balsamic vinegar of Modena

Method

Remove and finely chop the mushroom stalks, then set aside

Put the de-stalked mushrooms and cherry tomatoes on a baking tray

Mix together the cheese, mushroom stalks, egg yolks, stout, mustard, Worcestershire sauce and half the chilli, if using

Season with black pepper, then spoon into the mushrooms

Scatter over the remaining chilli and bake in the oven, along with the tomatoes, for 20 mins, or until the topping is golden

Preheat the oven to 200°C/fan 180°C/gas 6

Wipe any dirt off the mushrooms with damp kitchen paper 30 Serve the mushrooms and tomatoes on a bed of rocket, with the parsley scattered over and a drizzle of balsamic glaze

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