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RECIPES

Blackcurrant, Goats Cheese & Mint Summer CousCous Salad
Blackcurrant, Goats Cheese & Mint Summer CousCous Salad
Blackcurrant Cheesecake Eton Mess Cups
Blackcurrant Cheesecake Eton Mess Cups
Ribena and Blackcurrant Upsidedown Cake
Ribena and Blackcurrant Upsidedown Cake
Blackcurrant BBQ Glazed Skewers
Blackcurrant BBQ Glazed Skewers
Blackcurrant, Apple & Cinnamon Crumble Muffins
Blackcurrant, Apple & Cinnamon Crumble Muffins
Blackcurrant Brioche Bread & Butter Pudding
Blackcurrant Brioche Bread & Butter Pudding
Blackcurrant Meringue Pie
Blackcurrant Meringue Pie
Blackcurrant Chocolate Slice
Blackcurrant Chocolate Slice
Blackcurrant Houmous
Blackcurrant Houmous
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Every blackcurrant variety has its own part to pla Every blackcurrant variety has its own part to play.🌱At Windmill Hill Fruits, James grows seven different varieties, each ripening in its own time and helping to keep harvest moving throughout the season.Come along with James to meet some of the varieties that make up our British blackcurrant harvest. 💜
As August draws to a close, so does another blackc As August draws to a close, so does another blackcurrant harvest.🌱It’s been a brilliant season, with plenty of sunshine along the way keeping our growers on their toes.Give our growers a 💜 to celebrate another harvest well done.
A little something for the Bank Holiday table.☀️ A little something for the Bank Holiday table.☀️Fresh, colourful and full of summer flavour, this Blackcurrant, Goat’s Cheese & Mint Couscous Salad is made for sharing with good food and good company.Save this one for the long weekend and find the recipe below.💜Serves: 4–6 Time: 20 minutesIngredients: * 200g couscous * 250ml hot vegetable stock (or boiling water) * Olive oil 2 tbsp * 1 tsp harissa * 150g blackcurrants (fresh or frozen) * 1 cucumber, diced * 3 spring onions, finely sliced * 100g feta or soft goat’s cheese, crumbled * 2 tbsp fresh mint, chopped * 2 tbsp fresh parsley (optional) * Zest and juice of 1 lemon * 3 tbsp olive oil * 1 tbsp honey (optional, for balance) * Salt & black pepper * 50g toasted almonds or pine nuts (optional)Method: 1. Simmer half the blackcurrants with a splash of water for 2–3 minutes until slightly softened, then cool. strain and add the liquid to the stock, lemon juice, harissa and olive oil. 2. Fork the cous cous to fluff up. 3. Fold through the cucumber, spring onions, fresh herbs, softened blackcurrants, and remaining whole blackcurrants. 4. Crumble over the feta or goat’s cheese and gently mix through. 5. Top with toasted nuts for crunch and serve at room temperature or chilled.
A harvest update from James in Herefordshire.🚜📍T A harvest update from James in Herefordshire.🚜📍The weather has certainly kept us on our toes this year! Plenty of rain through winter and spring helped the berries size up beautifully, before the summer sunshine arrived.☀️Join James in the fields as he shares how the weather has shaped this year’s blackcurrant crop.💜@britishfrozenfruits

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