This month we’re packing the antioxidants and going berry picking

While we can’t take a stroll down a ‘pick your own’ strawberry farm, we have the next best thing right here at Choithrams with fresh berries and fruits from all over the world.

And don't discount frozen berries either. Picked and quickly frozen, fruit berries contain just as much goodness (some claim more) than if you’d plucked them straight from the vine.

Choose from blueberries, raspberries or summer fruits and use them in smoothies, on top of breakfast bowls or in fruity desserts and sweet snacks.

Try a berry tart, using either fresh or frozen berries and you won't be disappointed. Top tip, you don’t even need to thaw the berries before baking, although you will need to increase the baking time if using your own recipe that usually requires fresh fruit.

You will need:

450g ready-made shortcrust pastry

200g sugar

35g cornflour

600g frozen berries of your choice

Zest of 1 lemon

1 egg, beaten with a little milk

Icing sugar for dusting

Method

1. Preheat the oven to oven to 220°C/425°F.
2. Lightly grease a pie dish and roll out shortcrust pastry to cover. Trim and reserve the edges. Transfer the pie dish to the fridge to chill.
3. In a small bowl, whisk together the sugar and cornflour. Remove the berries from the freezer and toss with the sugar mixture to coat evenly.
4. Pour the berries into the chilled pie dish. Roll out the spare pastry, cut into strips and place on top of the fruit mix in a criss-cross shape. Use egg wash to seal the strips and brush the tops.
5. Bake the pie on the lowest rack of a preheated oven for 20 minutes, rotating halfway through.
6. Drop the oven temperature to 190°C/375°F, and continue baking until the top is golden brown and the filling is bubbling. Cool for 30 minutes before dusting with icing sugar and serving with cream, ice cream or crème fraiche.

Why not try this?

Make your mocktails and summer drinks sing. Pop a fresh or frozen berry in your ice cube trays for a fruity and colourful cooler.