Breakfast with May Simpkin

Blackberry & Raspberry Coulis 

[Perfect to freeze] Blackberries are naturally very sweet, so I’ve combined it with some less sweet, more sour raspberries to balance the flavours. I love the “tang” the raspberries bring to this very simple way of preserving your blackberry haul. 

Ingredients

2 handfuls of fresh ripe blackberries

1 handful fresh (or frozen) raspberries

Remove any stalks/leaves from the berries and wash them well. Put them in a saucepan and bring to the boil. Allow them to simmer for 20-25 mins until the berries are soft.

Remove from the heat and put through a sieve to remove any seeds. This is optional; I prefer mine to have a little more texture..and fibre! Allow the mixture to cool and store in a sterilised jar.

This is so versatile….use it with a dollop of yoghurt, your favourite pancake recipe or in a smoothie for an added colour and nutrient boost. Or, use it in the recipe below!

Blackberry & Almond Bircher

This recipe uses the coulis above to make an easy breakfast that’s healthy, satiating and convenient. Having a ready-made batch in the fridge will get your day off to a far less stressful start; it’s a great one for the whole family! 

Ingredients

2 tbsp fresh blackberry coulis (see above)

2 tbsp oats

1-2 tbsp Greek yoghurt

1 tbsp chia seeds

1 tbsp flaked almonds

2 tbsp ground almonds

Juice of a whole orange (or ½ glass orange juice)

Combine all the ingredients in a bowl, mix well and cover. Leave in the fridge overnight (or just a couple of hours if you can’t wait – it won’t be as soft in texture but not far off!) This should be served thick but if you prefer, you can add a little more orange juice or milk (any) to the desired consistency. Serve with some fresh blackberries mixed through.

See more recipes and nutrition tips from May on her website, here.