Dish of the month: One-pot blackberry crumble

Dish of the Month

PAN-SHARE BLACKBERRY CRUMBLE

BY AMY SHEPPARD

When Amy Sheppard’s oven broke down, she had to think outside the box and prepare meals using only her hob. As the author of the hugely successful Savvy Shopper's Cookbook (2017), Gorran Haven-based Amy knew this happy accident contained the germ of an idea for the sequel.

Hob: A Simpler Way to Cook was published in June, containing 80 simple pocketfriendly recipes for the time-poor. Whether you’re entertaining friends or looking for a perfect mid-week meal, a busy parent or a budget-conscious student, this is a collection for anyone who wants to dial down the effort and turn up the flavour. The concept is simple: as suggested by the title, all recipes are cooked on the hob, mostly in one pan, and guaranteed to make the table in under 30 minutes. No 15-minute wait to pre-heat the oven, and no endless cooking with uninspiring results; HOB delivers on flavour while cutting out all the fuss, because life is complicated enough.

“I started writing HOB just after Christmas,” Amy recalls. “When the oven broke, I had to go back to basics – but all my recipes centre around simple, budget-friendly food, so it made me realise how well the hob fitted with that style of cooking. “I think most people have a desire to cook and to try new recipes, but we often just don't have the time. HOB is full of easy, family-friendly dinners that are quick to prepare and don't use lots of ingredients. It's the kind of food I like to cook - and eat!

“And it's very much an autumn comfort cookbook. I think people will find plenty of new family favourites to see them through the winter!

Recipes include crowd-pleasers such as chorizo marinara and vegetable katsu curry, budget wonders like spicy bean burgers and red pesto koftas, and treats such as pan-

share blackberry crumble. Amy takes time and financial restraints into account, using budget-friendly ingredients and offering quick fixes and tips on meal planning to take the hassle out of your dinner party.

Amy moved to Cornwall when she was seven and grew up in Probus. She was taught to cook by her mum: “There was never very much money, so the key was cooking great food on a budget, clever meal planning and using up leftovers.” Now a busy mum herself with two young sons, Amy has continued cooking in this tradition. she has 54,000 followers across her social media and has created content for big brands including Sainsbury's, Morrisons, Pizza Express, Gordon's Gin and more, as well as writing recipes for the Daily Mail and the Daily Telegraph. HOB is published by food specialist imprint Bloomsbury Absolute, and sits alongside work by Nathan Outlaw and Jack Stein. l

Hob: A Simpler Way to Cook: 80 Deliciously Simple Recipes for Everyone by Amy Sheppard. Published by Bloomsbury Absolute, £18.99. Recipe image: Polly Webster. “You can use fresh blackberries for this one-pan treat,” says Amy, “but I like to use frozen as they hold together better in the pan (and are easy to rustle up a last-minute throw-together dessert). The topping has a sweet, chewy, nutty taste that goes perfectly with the sharp blackberries and a dollop of vanilla ice cream.”

Serves 2–3 | 20min

INGREDIENTS 375g frozen blackberries 2 dessertspoons light brown soft sugar scoops of vanilla ice cream, to serve (optional)

FOR THE TOPPING 60g unsalted mixed nuts 30g light brown soft sugar 40g plain flour 30g butter

METHOD: • First, make the topping. With a pestle and mortar or the end of a rolling pin, roughly crush the nuts into very small pieces. Stir in the sugar and flour.

• Melt the butter in a large, nonstick frying pan on a medium heat. Add the nut mixture and reduce the heat to low. Stir until all the ingredients are coated in butter, then gently fry for five minutes, stirring continuously, until the nuts are lightly toasted and the sugar has melted.

• Pour the topping into a bowl and set aside. It will crisp as it cools.

• Make the filling. Add the stillfrozen blackberries to the pan on a medium heat and sprinkle with the brown sugar. Simmer the blackberries gently for 10 minutes, stirring regularly until they’re soft and heated through and the pan has a covering of juice.

• Turn off the heat. Sprinkle the nutty topping over the blackberries, breaking it up with your hands as you go. Serve topped with scoops of ice cream, if you wish.