There’s an abundance of summer fruit right now, but the season is so short that it’s hard to manage. If you freeze the fruit now and as fresh as possible, then you’ll have a rich supply of nutritious berries for winter porridge, tarts – and savoury dishes.
Our blackcurrants from Tibbs Farm are handpicked and fresh as you like. Again, this year we are lucky with the weather – seem to remember last year, the rain spoiled so much of the crop.
How to store
Blackcurrants and redcurrants are both prone to mould so don’t wash before storing in the fridge. Ensure they are dry and loosely pack into a shallow bowl. Cover and they should store for around 5 days to a week.
How to freeze
Wash the currants carefully, pat try and create a single layer on a baking sheet. Freeze quickly then transfer to a freezer bag and store.
Ways of using
Currants have a pleasingly soft tartness which is a shame to drown in sugar. Adding raw honey rounds off the sharp edges nicely so the absolute richness of the flavour can speak for itself. Redcurrants rarely feature in desserts and are generally relegated to jellies when they are paired with savoury foods.
A British summer is a peculiar beast. In early and late summer it can be blazingly hot during the day and plummet to toe chilling iciness by mid-evening…and of course, there is the ever present threat of rain in even the bluest sky. So, barbecues are planned and, one way or another, vast plates of sausages and chicken are cooked. Inevitably there is usually plenty left over and if a comforting dish is needed the following day to combat being cold/wet/hungover, then a salty salad of sausage or chicken with redcurrants will cover most bases.
Nigel Slater is the master of the simple but imaginative dish with kitchen cupboard ingredients which just hit the spot:
Sausage and redcurrant salad
4 good handfuls mixed salad leaves
5-6 cold, cooked sausages
For the dressing
½ tsp English mustard
1 tsp honey
1 tsp cider vinegar
Sea salt and freshly ground black pepper
3 tbsp olive oil
Put the mustard, honey and vinegar for the dressing in a small jam jar with a good pinch of salt and pepper, and whisk until smooth. Add the oil, put on the lid and shake to emulsify.
Put the salad leaves in a large bowl and trickle over half the dressing. Toss, then arrange on a large serving plate. Cut the sausages in half lengthways, then cut into half moons and scatter over the salad leaves. Put the currants in a small bowl and give them a quick press or two with the end of a rolling pin or pestle, just to crush a few and create a bit of juice – you want most of them to stay whole. Combine with the remaining dressing, then scatter/spoon over the salad and serve with bread.
1 small head of red cabbage
75g raw honey
Julienne the cabbage finely. Wrap in a clean tea towel and squeeze out excess moisture.
Mash the currants slightly to just burst and drizzle over the honey (to taste). Fold carefully into the cabbage and toss well. Cover and fridge to allow the flavours to absorb.
Perfect with rich cold meat such as game, venison or duck.
Come and pay us at a visit at
See more of what we do on social media