Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with
Sweet Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick Pea Pancakes with Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup
with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower
with Lovage and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with
Star Anise, Coriander
and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
How to serve blackberries Christine McFadden recipes

Blackberries with Sweet Spiced Ricotta

Made with plump glossy berries, this is a simple but impressive dessert. Light and creamy ricotta cheese is sweetened with sugar laced with blackberry-friendly spices – coriander, vanilla, cloves, fennel and a hint of pepper. There is more spiced sugar than you need, but it can be stored indefinitely and adds intriguing flavour to all kinds of desserts. It's fine to use plain caster sugar if you prefer. If you can't get hold of ricotta, use organic cream cheese or thickly whipped cream instead.
Serves 4

blackberries 450g
Spiced Sugar (see separate recipe below)
ricotta cheese 250g, drained if very wet
scented geranium or lavender buds to decorate

1) Quickly dunk the blackberries in a bowl of cold water, drain well, then spread out in a single layer on paper towels to dry.

2) Stir 3 tablespoons of the spiced sugar into the ricotta, mixing well. Leave for 30 minutes to allow the flavour to develop.

3) Arrange the black berries on serving plates and sprinkle with a little sugar (spiced or plain). Add a blob of the spiced ricotta and decorate with a tiny flower of your choice.

Spiced Sugar
Using a mortar and pestle, grind to a powder 6 cloves, ½ tsp coriander seeds, ½ tsp fennel seeds and ¼ tsp black peppercorns. Stir the mixture into 175g sugar, along with the seeds scraped from a split vanilla pod. Store in a screw-top jar and use as needed.

Recipe © Christine McFadden adapted from Healthy Fruit Desserts published by Little, Brown

    Photography: Christine McFadden    
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