BERRY BEGINNINGS Contemporary seasonal starters to impress guests during the dine-at-home boom
From Berry People and Alexandra Dudley INTRODUCTION
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INTRODUCTION Berry People, suppliers of premium British berries to the UK’s supermarkets including Zara strawberries, Maravilla raspberries and Victoria blackberries, has worked with chef Alexandra Dudley on a series of contemporary bite sized food and starters, featuring the brand’s delicious varieties. As lockdowns ease across the country and we are reunited with friends and family, sharing food together has never been so important. Berry People research showed that, in August 2020, 60% of the nation would rather host a night in with friends, than go out for a socially distanced meal. With hosts often left looking for new and contemporary ways to impress guests through their food, and 50% admitting they cook the same starter dish every time, Berry People wants to ensure every memorable meal begins with a showstopping starter. In this digital cookbook Alexandra Dudley, Berry People chef, author and podcaster, shows us how these delicious and super-versatile premium berries can be used to wow guests from the Berry Beginning... You’ll find a selection of dishes with a berry twist on the usual dinner party staples to excite, impress and thrill, such as a Zara strawberry salsa, spicy prawns with Maravilla raspberry jam or even a Victoria blackberry and brie filo tart. We hope you find inspiration,
Berry People @berry.people
&
Alexandra Dudley @Alexandradudley
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INTRODUCTION
INTRODUCTION
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CONTENTS
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CONTENTS
06-07
Peanut, ginger summer vegetable noodle salad with sweet chilli Maravilla raspberry sauce
08-09
Roast beetroot, Maravilla raspberry and labneh salad with caraway and nigella seed
10-11
Pickled Victoria blackberry, goats curd, honey and crispy rosemary crostini
12-13
Victoria blackberry, Brie, thyme filo miniature tarts
14-15
Maravilla raspberry and jalepeno chilli salsa with corn chips
16-17
Spiced roast squash with ricotta, crispy sage quick pickled Victoria blackberry
18-19
Spicy prawn and coriander skewers with Maravilla raspberry lime chilli jam
20-21
Zara strawberry pimento gazpacho
22-23
Smashed Zara strawberry, cayenne pepper bruschetta with crumbled feta and watercress
24-25
Walnut oaty biscuits with Victoria blackberry and ricotta
CONTENTS
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Peanut, ginger summer vegetable noodle salad with sweet chilli Maravilla raspberry sauce Ingredients I love the freshness of this noodle salad. It’s packed full of colour and crunch and completed with a punchy sweet chilli raspberry sauce.
For the sweet chilli Maravilla raspberry sauce: •
1 tbsp olive oil
•
1/2 shallot (or half a white onion), finely diced
The Maravilla raspberries create the perfect tartness for this sweet chilli sauce, as well as a fantastic bright and completely natural colour. You’ll want to dip anything and everything into this.
•
2 cloves of garlic, crushed
•
1 large red chilli chopped with seeds removed
•
2 birds eye chillies, finely chopped
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300g Maravilla raspberries
•
2 tbsp red wine vinegar
so that once they are done you’re ready to go. Any extra sweet chilli Maravilla raspberry
•
150g granulated sugar
sauce can be kept in a jar in the fridge for dipping. I love it with summer rolls, corn chips
•
1/2 tsp sea salt
My advice is to make sure you have all of your veg prepped before cooking the noodles
and even drizzled over hummus.
For the noodle dressing: •
roughly chopped
Method 1. Begin by making the sweet chilli
6. Allow the sauce to cool completely
Maravilla raspberry sauce. In a
before straining through a sieve.
medium saucepan heat the oil over
Combine the noodle dressing
a medium heat and add the onion.
ingredients in a high speed blender,
Cook until soft and translucent (5-7
or magimix (I use a nutribullet for
mins).
this).
2. Add the garlic and cook for another 1-2 mins.
1 thumb sized piece of ginger,
7. Cook noodles according to packet instructions and allow them to cool in ice cold water before draining well.
•
1garlic clove
•
Juice of 2 limes
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60g peanut butter
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2 tbsp honey or maple syrup
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2 tbsp toasted sesame oil
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1 tbsp tamari
For the noodles: •
125g vermicelli rice noodles
•
75g carrot, peeled with a julienne peeler or grated
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50g red cabbage, finely sliced
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50g white cabbage, finely sliced
Place the noodles into a large bowl.
•
50g radishes, finely sliced
for another minute. Then add the
Add the chopped veg, peanuts and
•
1/2 red pepper, finely sliced
Maravilla raspberries and cook until
dressing. Toss well before arranging
•
50g mangetout, blanched and
soft and broken down (about 3-5
onto plates.
3. Add the chopped chillies and cook
mins). 8. Finish with some freshly chopped 4. Add the vinegar and stir to combine.
chillies, peanuts, coriander and a generous drizzle of the sweet chilli
5. Now add the sugar and salt and allow the mixture to come to the boil before reducing to a simmer and allowing it to cook for 10 minutes or
cooled •
Small bunch of coriander, finely chopped
•
1 chilli, finely chopped
•
75g roasted peanuts, roughly chopped
Maravilla raspberry sauce. I like to serve a little more on the side too.
To serve Fresh lime wedges, chopped peanuts, chilli and sweet chilli Maravilla
until it has reduced slightly.
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INTRODUCTION
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Roast beetroot, Maravilla raspberry and labneh salad with caraway and nigella seed
I love the joy that a sharing platter brings to a table and this is one that never fails to disappoint. The beetroot and Maravilla raspberries add a beautiful zippiness to the cool creamy labneh and the vivid colour is always a bit of a showstopper. I like to use Maravilla raspberries for this. Premium, soft to touch and the perfect balance of sweetness and sour. Serve this alongside some warm sourdough to mop up the delicious yogurty flavour. I recommend making the labneh the night before. I love the added creaminess that it brings and you don’t need any fancy gear to make it. Just a bowl and an old pair of tights (just make sure they’re clean!) .But if you don’t have the time don’t worry. This recipe is just as delicious with Greek yogurt too.
Ingredients •
You will need a preserving bag, muslin cloth, nut milk bag or an old but
Serves 6 as a sharing starter
clean pair of tights
Method 1. To make the labneh place the Greek yoghurt in a muslin cloth or preserving/ nut milk bag. If you don’t have one just
salt. Toss to coat using your hands and
500g Greek yoghurt
•
4 beetroot bulbs, thinly sliced
•
arrange over the tray so that the beetroot is as flat and spread apart as possible.
use the foot of an old but clean pair of tights. Give it a gentle squeeze and place
•
5. Roast for 25-30 mins until soft and
it either in a sieve or tied to a wooden
slightly charred in places. Then allow it to
spoon placed over a large bowl. The aim
cool. In a small bowl mash your Maravilla
is to allow the liquid to drain out of the
raspberries using a fork.
2 tsp whole caraway seeds
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1/2 tsp flakey sea salt
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150g Maravilla raspberries plus extra to serve
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1-2 tsp nigella seeds
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Olive oil
•
Hand full of finely chopped mint
yoghurt. 6. To serve, spread the labneh or yogurt 2. Allow the yoghurt to drain for at least four
onto a large serving tray. Dot the Maravilla
hours or overnight in the fridge. Discard
raspberry purée around and roughly
the drained water and keep the labneh
spread it to create swirls.
cool till serving. (If you don’t have time just use the yogurt as is).
7. Scatter the beetroot over the labneh. Finish by scattering over the nigella seeds
3. Preheat your oven to 200°C fan setting.
followed by a handful of fresh Maravilla raspberries and the finely chopped mint.
4. Place your thinly sliced beetroot on a baking tray. Drizzle with olive oil and sprinkle over the caraway seeds and sea
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Pickled Victoria blackberry, goats curd, honey and crispy rosemary crostini
This is a beautiful canape to serve at the turning of the seasons. The flavours remind me so much of the coming of Autumn and the colours are beautiful. It is one that always goes down well and a canape I bring out time and time again. Do not be put off by the idea of pickling. Despite sounding seemingly impressive and laborious this is almost a cheats way that is incredibly simple and takes no time at all. Look for British grown Victoria blackberries. They are larger, juicer and super-sweet making them perfect for this recipe.
Serves 4-6 as canapés Method 1. Begin by making the quick pickled
4. Have a kitchen towel lined plate on
Victoria blackberries. Heat the water,
standby and gently add the rosemary
Ingredients
apple cider vinegar, sugar, salt and
to the hot oil. Take care as it may
For the quick pickled Victoria
peppercorns in a saucepan until the
split. After about 5 seconds remove
blackberries:
sugar has dissolved. Remove from
the leaves using a fork and place
•
125g Victoria blackberries
heat. Place Victoria blackberries into
them onto the kitchen towel lined
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100ml water
a sterile jar.
plate to drain.
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100ml apple cider vinegar
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50g sugar
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1/2 tsp salt
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1/2 tsp black peppercorns
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12 thin slices of lightly toasted
2. Pour over warm liquid. Allow to rest
5. To serve spread the ricotta over
for at least two hours or overnight in
the lightly toasted, cooled baguette
thefridge.
slices. Grind over with a little fresh black pepper and sea salt and top
3. For the crispy rosemary, place a small saucepan over a medium to high heat
each one with a pickled Victoria blackberry.
and add enough oil to reach 1cm in height. Test the heat by dropping a
6. Drizzle over with some runny honey
rosemary leaf in, once it sizzles it is
and finish with a few crispy rosemary
ready.
leaves on each. Serve
baguette, cooled •
120g ricotta
•
Runny honey, for drizzling
•
A handful of rosemary leaves
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Olive or sunflower oil for frying
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Sea salt and freshly ground black pepper to serve
Top Tip: On sterilising jars There are various methods to sterilise jars. I find the easiest way is to run the jars through a cycle in a dishwasher on their own just before you need them, then keep them warm in the machine until ready to use.
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INTRODUCTION
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Victoria blackberry, Brie, thyme filo miniature tarts
There is something irresistible about the combination of melted cheese and flaky pastry and no better a time to enjoy it than when the weather turns cooler and we’re in need of some comfort. I especially love to serve these mini tartlets around Christmas time as they are perfect for a celebration. Think warm soft brie oozing from crisp pastry and a burst of fruity flavour from sweet, plump and juicy Victoria blackberries. I always go for Victoria Blackberries when making these. They are British grown, super sweet, premium and slightly larger berries, meaning they are always perfectly ripe and full of delicious flavour.
Makes 24 canapés
Method 1. Preheat the oven to 180°C fan setting. 2. Keeping your pastry covered under a damp tea
Ingredients •
You’ll also need a 24-hole mini muffin tin.
•
X4 sheets of filo pastry
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50g melted unsalted butter
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200g brie
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150g Victoria blackberries
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A bunch of thyme, leaves removed
•
Salt and freshly ground pepper
towel (to keep it from drying out), remove one sheet and brush it with the melted butter. Using scissors cut this into roughly 5cm squares. 3. Arrange three squares and place them on top of each other turning them as you go so that you create almost a star effect. Place the pastry stack into the hole of the mini muffin tin and push to create a tartlet shell. Repeat until you have filled all 24 holes. 4. Chop the brie into roughly 24 equal sized pieces and push into each pastry case. Halve the Victoria
5. Sprinkle a pinch of thyme onto each tartlet and season with salt. Bake for 10 minutes or until the pastry looks golden brown and the cheese has melted. 6. Sprinkle over some more fresh thyme and grind over a generous amount of black pepper. 7. Serve right away.
blackberries and place one half on each tartlet.
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INTRODUCTION
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Maravilla raspberry and jalepeno chilli salsa with corn chips
I love a fiery salsa and this salsa has a good dose of heat. The Zara strawberries add a subtle sweetness to the heat that for me creates the perfect salsa. I always use Zara strawberries when making this, as they are British grown and bursting with deliciously sweet, ripe, juicy flavour. If heat isn’t your thing remove the seeds from the jalapenos before pulsing everything together. I love this with corn chips, crudités or toasted pitta bread and it is delicious on tacos too.
Ingredients •
150g Zara strawberries, washed with
•
1 tbsp finely chopped coriander or parsley (optional)
leaves removed •
4 plum tomatoes
•
Juice of 1 lime
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2 jalapeno chillies
•
Sea salt
•
2 garlic cloves
•
2 tbsp, plus extra for cooking
Method 1. Heat a frying pan till hot and place your
Zara strawberries, 2 tbsp of olive oil,
tomatoes, jalapeno and garlic in the pan
lime juice and a good pinch of salt. Pulse
and char until blackened. Keep turning to
until you’ve reached your desired salsa
ensure all sides get a good char. About
consistency.
5 mins for the garlic and 10 mins for the tomatoes and jalapeno.
5. Transfer to a bowl and taste for seasoning. Stir through the chopped
2. Transfer veg to a plate and allow to cool completely.
coriander (if using) and garnish with a drizzle of olive oil, black pepper and more finely chopped herbs if you wish.
3. Remove the stem from your jalapenos and if you prefer a milder salsa remove the seeds too. Roughly chop the
6. Serve with corn chips, crudités or pitta bread.
jalapenos and garlic. 4. In a food processor place your tomatoes, roughly chopped jalapeno and garlic,
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INTRODUCTION
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Spiced roast squash with ricotta, crispy sage quick pickled Victoria blackberry
If ever I am hosting a dinner where I know I need to impress, this is always a dish I think about. Although the components are simple; squash, mozzarella, Victoria blackberries and pesto, there is something so incredibly moreish and delicious about it that I am rarely without ‘oohs’ and ‘ahs’ when serving it.
Ingredients
We often think of juicy tomatoes when using mozzarella but Victoria blackberries are the perfect match
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120g Victoria blackberries
too, bursting in the mouth with fresh juiciness and a deliciously sweet flavour. I always go for British grown
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125g mozzarella
Victoria blackberries as they are deep, dark purple and extra juicy. Earthy sage pesto is perfect at this time
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1/2 tsp mixed spice or
of year and it goes beautifully with the roasted squash. I’ve used acorn squash here but butternut, crown prince or kabocha will work well too.
cinnamon •
1/4 tsp cayenne pepper (or just a pinch for less spice)
Serves 4 as a starter
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1 tsp salt
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1 acorn squash or half a butternut squash, seeds removed and chopped into even
Method
•
sized (roughly 1 inch thick) pieces.
add enough oil to reach 1cm in height. Test the
•
A handful of sage leaves
ingredients apart from the oil into a food
heat by dropping a sage leaf in, once it sizzles
•
Olive oil
processor and pulse until well broken down.
it is ready.
1. To make the pesto place all the listed
For the pesto
Transfer into a clean bowl and slowly add the olive oil, stirring as you do, until you reach
5. Have a kitchen towel lined plate on stand by
the desired consistency. Taste for seasoning,
and gently add the sage leaves to the hot oil.
adding more salt if needed. Set aside.
Take care as it may split. After about 5 seconds
2. Preheat your oven to 225°C fan oven. 3. Arrange your prepared squash onto a baking
•
75g blanched hazelnuts
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1 small bunch of sage, tough stems removed (plus extra leaves for crisping)
remove the leaves using a fork and place them
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1 garlic clove, crushed
onto the kitchen towel lined plate to drain.
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Bunch of basil
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Juice of one lemon
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Good pinch of sea salt
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Olive oil
6. To serve, arrange the charred squash either
tray. Sprinkle over the mixed spice (or
onto serving plates or one large sharing platter.
cinnamon), cayenne pepper and sea salt.
Tear over the mozzarella and spoon over the
Drizzle with oil and massage to coat using
pesto.
your hands. Roast for about 25 mins until cooked through and charred in places.
7. Then arrange over the Victoria blackberries (I usually go with three each) and finish with the
4. To make the crispy sage, place a small
crispy sage leaves.
saucepan over a medium to high heat and
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Spicy prawn and coriander skewers with Maravilla raspberry lime chilli jam
This is one of my favourite things to serve when entertaining. The smell that comes from the cooking prawns is completely mouthwatering and I love surprising guests with the deliciousness of the spicy, sweet Maravilla raspberry jam with the prawns. I use Maravilla raspberries for this which are a premium variety, British grown and always beautifully juicy. This recipe makes double the amount of jam that you’ll need. Keep it for up to three weeks in the fridge to spread on toast or use as a dipping sauce. Or try it another one of my favourite ways, on the side of a cheese toastie.
Serves 4-6 as a starter or canapé
Ingredients •
For the jam (makes double)
•
Small knob butter
•
2 large red chillies chopped with seeds removed
•
Thumb sized piece of ginger, peeled
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300g Maravilla raspberries
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Juice of two limes
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150g granulated sugar
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Pinch sea salt
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20 raw prawns, deveined and shelled
and grated
Method 1. Melt the butter gently in a medium-sized
4. For the prawns combine the marinade
saucepan and add the chopped chillies.
ingredients in a large bowl. Add the
Cook for about 2-3 minutes until slightly
prawns and toss to coat with your hands.
softened. Add the ginger and cook for a
Set aside to marinade for 10 mins in the
further minute, stirring as you do.
fridge. Heat a frying pan to a medium to high heat, add the prawns and fry until
2. Add the Maravilla raspberries and
cooked through, 2-3 mins.
continuing to stir allow them to break down (about 4-5 mins).
5. Serve the prawns right away with the jam alongside. I like to serve this with fresh
3. Add the lime juice and sugar, stir to
lime wedges on the side too.
combine and bring the mixture to the boil. Reduce the temperature to a simmer and cook for a further 15 minutes. Remove from the heat and allow to cool.
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INTRODUCTION
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Zara strawberry pimento gazpacho
I love a chilled gazpacho in the summer. It is the perfect summer starter and can be made in no time at all. Bung it all in a blender and ta da! I love to serve mine almost as an aperitivo in small glasses whilst my guests chatter away. I’ve used British Zara strawberries for this which add a beautiful subtle sweetness to this gazpacho and match perfectly with the pepper. I use jarred peppers for this for ease but you could also roast the peppers yourself. You can make the gazpacho a day ahead and keep it chilled to save time too.
Serves 6 as a starter Method 1. Ensure you have all your ingredients prepped.
Ingredients •
drained •
2. Place all the ingredients into a blender and blitz
preference). Chill until ready to serve. 4. To serve, pour into glasses, bowls or ramekins.
500g Zara strawberries, washed with stems removed ( note you will have roughly 460g
until smooth. 3. Taste for seasoning (adding salt and pepper to your
400g jarred Romano peppers, rinsed and
•
once prepped)
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3 large tomatoes quartered with seeds and white core removed
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1/2 cucumber deseeded
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2 garlic cloves, roughly chopped
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3 tbsp olive oil
Garnish with a drizzle of olive oil, freshly ground
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2 tbsp sherry or red wine vinegar
black pepper and chopped cucumber and Zara
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1-2 tsp salt
strawberries.
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1/2 tsp cumin
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Crack of black pepper
To serve Freshly chopped cucumber (deseeded) and Zara strawberries •
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Smashed Zara strawberry, cayenne pepper bruschetta with crumbled feta and watercress
I am a big fan of the bruschetta. Originating from Italy it is traditionally made by rubbing garlic on grilled bread and topping with freshly chopped tomatoes and herbs. There are many variations one can top their bruschetta and one of my favourite twists is to use Zara strawberries and feta. The sweetness and texture of the Zara strawberries is utterly delicious with the salty crumbled cheese and I love to add a kick of cayenne pepper for added spice. My advice when serving this is to eat it right away. I often smash up my Zara strawberries as the guests walk through the door. You can use any greenery for this. I love the combination of pea shoots but some watercress, rocket or even fresh basil would work just as well.
Serves 4 as a starter/canapé
Ingredients •
350g Zara strawberries, washed with leaves stems removed
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75g feta
•
1/4 tsp cayenne pepper (or just a pinch if you prefer less spice)
•
4 slices of grilled or toasted
•
A good pinch of sea salt
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A few good grinds black pepper
To serve •
Pea shoots/watercress or rocket
•
Fresh black pepper
sourdough, halved
Method 1. In a medium sized bowl smash your Zara
3. Spread the smashed Zara strawberries
strawberries until they are well broken
onto your prepared toasts, crumble over
down but not quite a pulp. I find the
the feta and finish with a few green
easiest way to do this is by hand. You
leaves.
could use a fork or potato masher but I rather like the inconsistency and variety of texture that doing it by hand brings. 2. Add the cayenne pepper, salt and black pepper. Taste for seasoning.
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INTRODUCTION
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Walnut oaty biscuits with Victoria blackberry and ricotta I love the combination of goats cheese and Victoria blackberries. Wonderfully creamy, slightly tangy with a burst of fresh berry juiciness. The pink peppercorns add a subtly fiery kick as well as a superb colour, and these are a fantastic quick canapé to whip out when you have guests. Go for Victoria blackberries if you can. They are grown here in the UK and are always beautifully plump, juicy and incredibly sweet. This recipe makes 30 biscuits which will keep for a week in an air tight container.
Serves 4-6 as canapés (note biscuits can be kept for a week in an airtight container)
Method 1. Place the walnuts into a food processor and pulse until they resemble bread crumbs. 2. In a large mixing bowl whisk together the ground walnuts, wholemeal flour, plain flour, salt and caster sugar with a whisk. 3. Rub in the cold butter until it resembles a crumble,
Ingredients For the biscuits (makes about 30) •
50g walnuts
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80g wholemeal flour
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100g plain flour
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½ tsp salt
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2 tbsp caster sugar
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100g cold unsalted butter, cut into cubes
•
3 tbsp milk
To serve •
100g creamy goats cheese
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125g Victoria blackberries
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Freshly ground black pepper
•
1 tsp pink peppercorns, crushed in a pestle and mortar
then add the milk and knead lightly to form a dough. Chill in the fridge for 20 minutes. 4. Preheat the oven to 180°C fan oven. 5. Roll out on a floured surface to roughly the thickness of a one pound coin. Use a 5cm/2inch cookie cutter to cut into rounds and place on a non-stick baking sheet. 6. Bring together any scraps of pastry, roll out and cut again until you’ve used as much pastry as you can.Prick with a fork and bake for 12 minutes until golden.
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7. Allow to cool completely. You can keep these biscuits for up to a week in an airtight container until you are ready to serve. I recommend serving 12 biscuits for 4-6 people. 8. To serve spread each biscuit with creamy goats cheese. Grind over a generous amount of black pepper, top with a halved Victoria blackberry and finish with a pinch of the crushed pink peppercorns.
INTRODUCTION
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Berry People is on a mission to ensure premium British berries are included in every stage of a dine in experience, whether it’s an informal get together, dinner party or fancy soirée. These ten dishes beautifully demonstrate the versatility of Zara Strawberries, Victoria Blackberries and Maravilla raspberries like you’ve never seen them before, showcasing the multitude of ways that these delicious, extra-special varieties can be incorporated into a plethora of dishes from the Berry Beginning. For more inspiration, tips and tricks check our our website: www.berrypeople.co.uk Instagram: @berry.people Facebook: /berrypeople
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