• White bean panzanella salad with tomato dressing, caperberries and anchovies
• Wafer crostini toasts topped with smooth chive cheese, broad beans and soft-poached eggs
• Summer broad bean and poached tomato broth
• Roast chicken kid's version
• Roast chicken grown-up's version

Pickle blueberries

Wash and dry 2 or 3 punnets of berries and place in a clean, dry jar.

Combine 3/4 cup sugar, 1 cup white wine vinegar and 1 cup verjuice with a bay leaf and a few allspice berries and gently simmer for a few minutes, stirring at first to dissolve the sugar.

Allow to cool, and then pour over the blueberries. Cover and refrigerate.

Best left for a few days but will keep indefinitely.

Try them in our recipe for smashed tuna with fennel and pickled blueberries