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Hazel Patterson has provided a fantastic recipe free from the hedgerow and herb garden.

Blackberry and sloe gin posset:

600ml double cream
250g caster sugar
150g blackberries
Pinch freshly ground pepper
Sloe gin

Method:

1: Heat the cream and sugar together over a medium heat, stir frequently.
2: Bash the berries to release the juice then strain into a measuring jug, get all the juice out of the berries.
3: Measure the juice and add enough sloe gin to bring the liquid up to 250ml.
4: Once the cream mix is just simmering, remove from heat and stir in the blackberry mix.
5: Pour into dessert glasses, leave to cool for 20mins then refrigerate for at least 2 hours.
6: To serve, simply dust with icing sugar and garnish with a few blackberries.

Rosemary shortbread:

225g butter
110g caster sugar
225g plain flour
110g cornflour
1 tsp fresh finely chopped rosemary

Method:

1: Heat oven to 160C.
2: Cream together butter and sugar.
3: Sift in flours and add rosemary.
4: Stir, then use hands to bring it together to resemble crumble mixture.
5: Turn onto baking parchment. Knead a few times to form rough dough. Cover with another sheet of parchment and use a rolling pin to roll out a slab around 15mm thick.
6: Cut into rounds with a cutter or whatever shape you prefer then refrigerate for 30mins.
7: Bake for around 12-15 minutes. Keep a close eye on them as you don't want them to burn.
8: Remove from oven, sprinkle with caster sugar. Leave for 2 mins then transfer to the rack.

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