This is the time for berries -black currants, red currants, logan berries, raspberries, foraged or from the garden.

These recipe ideas are interchangeable.

The Blackberry is very similar to a Scottish Bramble found in hedgerows. The bilberry we Scots know as the blaeberry which is found growing in shady woods under pine trees as dark purple dots on low growing scrub like bushes.

Make sure to pick fruit from isolated situations away from busy roads and traffic fumes.

It is about time for bramble and blaeberry picking. Try making your own home-made ‘hands-free’ equipment. Take a plastic container ( 2ltr ice cream are ideal) , punch a hole near the rim on each end then thread thick string or cord through, secure with a knot making sure that the device will hang round the neck at a suitable level to facilitate berry collection!

Add to apples or pears as a filling for crumbles and pies. Stew with apples and enjoy with ice cream or cream. Stir into porridge oats, add apple juice, soak in the fridge overnight for a quick overnight oat breakfast.

A quick healthy version of an old recipe commonly served in Scottish farmhouses on festive occasions.

Serves 4 people

Mix 200mls Greek yoghurt, 100mls crème fraiche, 100g soft brown sugar and 60g toasted oatmeal together. Fold in 100g fresh brambles, blackberries, blaeberries or raspberries or a fruity mixture. Chill for an hour or overnight to allow the oatmeal to swell and flavours to develop. Enjoy.

Put the fresh fruit into a saucepan over a very low heat. Add a little water and leave to cook slowly to allow the juices to flow. Turn off the heat then pass through a sieve to remove the seeds. Sweeten to taste with icing sugar serve warm over ice cream or with milk puddings.

Black currants are delicious cooked this way.

Scottish folklore tells us that rowan trees holds great protective powers.  It certainly holds true that a heavy crop of berries provide a good food supply for birds for the winter. Hence the saying that a rowan laden with ripe red berries is the wing of a hard winter.

Rowan berries made a tangy almost astringent jelly which goes well with heavier meats such as goose, duck and roast pork, strong cheeses and smoked fish.

Some jam makers prefer to add chopped apple or crab apple to simmering berries which adds pectin and cuts acid flavours.

Heat the oil and toast the garlic and pancetta till the meat is crisping. Add the kale and stir well together. Sprinkle with sugar, season with salt and pepper, stir in the raisins and soaking water then steam cook, covered on a low heat for 10 minutes till the liquid is absorbed. Serve topped with chopped walnuts.

Makes 2 small jars

Cover with water and simmer for at least 1 hours. Allow to cool. Strain through a jelly bag or sieve lined with muslin. I had 270mls juice to which I added 145g granulated sugar. Stir to dissolve the sugar then simmer 20 minutes till a soft set is achieve. Drop a little onto a cold plate to test the set. Pour into sterile jars, seal and label. A lovely pale rose coloured jelly with a tangy back taste ideal to accompany meats, smoked fish and cheeses.

Put the fresh fruit into a saucepan over a very low heat. Add a little water and leave to cook slowly to allow the juices to flow. Turn off the heat then pass through a sieve to remove the seeds. Sweeten to taste with icing sugar serve warm over ice cream or with milk puddings.

Black currants are delicious cooked this way.

Makes 800mls

Put the blackcurrants and sugar into a deep pan, add 150mls water and heat on medium heat stirring to dissolve the sugar. Bring to a simmering boil using the back of the wooden spoon to break up the fruit. Simmer 5 minutes. Stir in the lemon juice and a large strip of lemon zest. Leave to cool. Strain through a sieve lined with muslin. Pour into a sterile bottles or jars, label and store in the fridge. Once opened use within 5 days. Keep chilled.

You can add 1 teaspoon citric acid if liked to prolong the shelf life.

The fruit left in the muslin lined sieve is delicious as a conserve or heated as a sauce to pour over ice cream.