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

You may also like

A taste of the Mediterranean: Sharing Platter

Enjoy putting together a delicious sharing platter for outdoor dining with friends.

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...