This year’s bumper crop of blackberries has kept me busy foraging the hedgerows and left our kitchen and fridge full of berries to turn into new recipes. Inspired by the glut, I returned to an old favourite, my beetroot nemesis, a twist on the River Cafe’s famous chocolate nemesis cake in which I use the whole beetroot, including its candied magenta stems. Blackberries have a tendency to turn squishy, but even when they’re soft, they’re still juicy and fine to cook with. Determined not to let this bounty go to waste, I’m using some of the surplus in this heavenly, complex, adult dessert, which is rich in antioxidants and endorphin-boosting flavonoids.
