Prep time:

Cooking time: 45 minutes

Total time:

Serves: 6

10 Small Shallots, peeled & cut into quarters

1 Sprig of Rosemary

250g Blueberries, washed

100ml Red Wine

2tsp Redcurrant Jelly

1tsp Dijon Mustard

Salt and Pepper

Juliet Bidwell creates a Blueberry, Shallot & Rosemary Sauce to accompany a roast chicken or roast duck

Very simple!

  1. Place all the ingredients in a saucepan and simmer gently for 45 minutes, until the shallots and blueberries are tender and the sauce is reduced and glossy.
  2. You can always add a knob of butter to make the sauce extra glossy.
  3. Serve with a roast chicken or duck.

  • words:
  • pictures: David Merewether

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...