As some of you may know, I have been very much under the weather of late. Today, in order to lift my spirits, I decided to take a stroll outside my house to stretch my legs and take some of the fresh Yorkshire country air.
Within minutes of walking, I stumbled across ripe blackberries, just perfect and ready to be picked. Blackberries and elderberries can be considered like peas in a pod, and upon closer inspection, set slightly aback from the bountiful blackberry bramble, stands tall an elder bush.
- I gathered a small tub full of blackberries (around 200g) and around 7 elderberry clusters.
- My husband brought home last night some gorgeous prepped free-range organic chicken liver (I think he wanted me to make some pate- I rarely have chicken livers, but aren’t they great. So cheap, great source of protein, so flavoursome.)
- Spinach & Watercress Salad
- Salt & Pepper
- Cider Vinegar
- Coconut flour
- Fresh Thyme
- Fresh Oregano
- Olive oil
- Wash thoroughly the berries, and then set 50% of the blackberries aside, and then add the rest to a pan.
- Add a drizzle of honey, thyme, and 75ml of apple cider vinegar. Bring to the boil, and then simmer for 5 minutes, then strain and set the cooked berries aside. (I put this compote into moulds, but you can simply spoon the berries onto the salad should you require.)
- Place the salad into the middle of a plate, and throw on the blackberries and the compote.
- Take the coconut flour, add 2 sprigs of chopped oregano and thyme season and set aside.
- Wash and paper towel the prepared chicken liver.
- Put the chicken liver into the coconut flour.
- In a pan, heat olive oil and add 1 clove of diced garlic and oregano. Fry the chicken liver for 3 minutes each side.
- Add the chicken liver to the salad, and then drizzle with the infused vinegar.
A quick and relatively easy Forager’s supper. Cheap- tasty- Great for a dinner party.