About This Month’s Contributors

Jo Hilditch is Chairperson of the Blackcurrant Foundation. Following in her grandfather’s footsteps, blackcurrants have been a staple crop on her farm estate since the 1930s. Sophie Wyburd is a chef and author specialising in simple, hearty comfort food.

Known scientifically as Ribes nigrum, blackcurrants are native to central and northern Europe and northern Asia. They thrive in the cool, temperate climates of these regions, having been cultivated for their berries and leaves for centuries.

Blackcurrants are a powerhouse of nutrients. They contain a range of antioxidants and are rich in vitamin C, which is crucial for immune system function, skin health, and iron absorption. Their unique flavour, both sweet and slightly tart, makes them a favourite ingredient in a variety of dishes such as jams, jellies, and syrups, as well as baked goods like pies and tarts. Their concentrated flavour also lends itself well to savoury sauces to accompany meat.

1 – CREATE A COMPOTE

Sophie: I like to make blackcurrant compote, which is fabulous with lots of things – on porridge, spooned on ice cream, shaken into cocktails or baked under crumble.

2 – YOGHURT BARK

Frozen bark is quick and simple to make but looks impressive and is extremely delicious! It’s the perfect summer treat and the blackcurrants pair so well with the tangy yoghurt.

3 – THE TASTE OF SUMMER

A blackcurrant summer pudding is a showstopping dessert that uses minimal ingredients and can be made in advance to save time during service. What could be better?

4 – GET AN ENERGY BOOST

Feeling tired? Reach for a blackcurrant energy ball. They’re easy to make, store, eat and are packed full of berry-based slow-release energy.

5 – THE PERFECT ACCOMPANIMENT

Enhance any coffee moment, from morning to evening, with a blackcurrant biscuit. These fruity biscuits taste as good as they look and satisfy those with a sweet tooth without overindulging.

WASTE NOT, WANT NOT

Leftover blackcurrants offer endless culinary possibilities, from vibrant jams and tangy sauces to refreshing sorbets and decadent desserts. Infuse them into drinks, bake them into pies, or simply enjoy them fresh. Don’t let them go to waste; they also freeze well and can be used from frozen.

ALSO IN SEASON: Strawberries, Courgettes, Brown Crab, Watercress, Lamb