A handful of feral raspberry canes inhabit a shady corner of my garden and bring me a fleeting shock of raspberries twice a year. If I can get to them before the bolshie pigeons and rampaging woodlice, I have about the right amount for this recipe with a few extra for my daughter Esme to keep her sweet.
You may also like
- Beetroot hummus recipe
- A tasty fruit vodka recipe from Gravetye
- Homemade pesto using any green leaves
Lemon balm grows easily among my unruly rosemary and sage, spreading without much encouragement. It’s great if you, like me, have grand plans for growing yet in reality you are high on enthusiasm but low on time. The bay I snaffle from my mum’s just down the road, a plant that came from my granny’s garden many years ago. It is an underused herb, in my mind mostly reserved for stews. In recent years, however, I’ve experimented with adding it to sweet things such as home-made custard.
