Cooking time: 45 minutes
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
- words: Juliet Bidwell
- pictures: David Merewether
You may also like
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...
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...
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...