The UK's superfood season has arrived. So its time to enjoy them now and get them in the freezer for winter.
Smoothies, compotes, tarts, jams, jellies, juices, sorbets, ice creams, fro-yos, cakes, raw or mousses, there's a million ways to enjoy these beautiful gifts from nature.
Packed with vitamin C and micro nutrients, they're as good as many of their more famous superfood brothers and sisters and as they're local, they have a fraction of the carbon footprint.
In short, they're just better.
A regular fixture in the farm shop café is a Blackcurrant and Vanilla Polenta Cake which can be made from fresh or frozen currants.
For the Cake
200 grams soft unsalted butter (plus some for greasing)
200 grams caster sugar
200 grams ground almonds
100 grams fine polenta (or cornmeal)
1½ teaspoons baking powder (see NOTE below)
3 large eggs
250g organic local blackcurrants
1 tsp vanilla essence (organic and responsibly sourced)
handful flaked almonds
Line the base of a 23cm / 9inch springform cake tin with baking parchment and grease its sides lightly with butter.
Preheat the oven to 180°C/gas mark 4/ 350°F.
Beat the butter, vanilla essence and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer.
Mix together the almonds, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while.
Pour the blackcurrants in to the tin and spoon or scrape the mixture on top, mix gently and bake in the oven for about 20 minutes.
Scatter the flaked almonds over the top and bake for another 20mins
It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the tin. remove from the oven to a wire cooling rack, but leave in its tin.