By George McIvor, chairman of The Master Chefs of Great Britain
The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance of young chefs. In addition, the association seeks to promote all that is best about British cuisine and produce. For more information on the association and the competitions and training opportunities they provide contact email@example.com.
Raspberries are an aggregate fruit which means that each raspberry is made up of lots of individual tiny fruits called drupelets – each one with its own seed. The drupelets form around a small stem which is left behind on the raspberry cane when you pick the raspberry. Once picked a raspberry does not continue to ripen. Although we think of raspberries as being red they can also be purple, golden or black in colour depending on the variety.
Official tasting notes
By New Covent Garden Market, the UK’s leading wholesale fruit and vegetable market www.newcoventgardenmarket.com
Properties: A member of the rose family, raspberries have a wonderfully intense, sweet taste. Look for bright, evenly coloured and plump berries, with no mushy or mouldy examples and no stalks attached which indicates that the berries were unripe when picked.
Usage: Serve with cream or ice cream, use in tarts, trifles and cheesecakes. Also use to make coulis, sauces for game and to flavour white wine vinegar.
Notes: Available late June to early October. Very short shelf life so use them quickly.
1.Fab Four Four fantastic elements bring complementary flavours together for this showstopping dessert of milk chocolate and raspberry delice with Amaretto cream, raspberry and honey tuiles.
2. Berry panacotta with rosemary ice cream Bring a twist to your traditional berry dessert by adding rosemary to the ice cream.
3. Sensational soufflé Go all-out raspberry with a fabulous raspberry souffle, served with fresh raspberries and raspberry sauce.
4. Oh honey! Fresh raspberries are a delicious accompaniment for honey mousse with port jelly.
5. Cracking Cranachan Create the most traditional of Scottish desserts (using Scottish raspberries of course!) with oatmeal, runny honey, malt whisky and lashings of double cream, and serve with shortbread.
Recipes supplied by:
1. Annabelle Wilson of Bachmann’s Patisserie
2. Alan Dann
3. Sophie Bamford
4. Recipe taken from Devon Food Heroes – a collaboration between award-winning Master Chef Peter Gorton and landscape photographer Adrian Oakes
5. Bill Bryce
All of the recipes are available at www.stiritupmagazine.co.uk/recipes.0