The ten best things to do with blackberries

It's been a great year for blackberries. They seem to be everywhere - not just on country lanes and in fields but in London parks and alongside railway lines, anywhere in fact, urban or rural, where they can find a foothold.

A few days spent camping in Wales recently gave me the opportunity for lots of blackberry-picking - although coastal walks became rather slow and protracted when I kept getting distracted by new patches of shiny, juicy fruit.

So I've spent some time thinking about blackberries and the best way to use this bounty, and here are my ten favourites. Of course, you could do any of these with shop-bought fruit, but I think cultivated blackberries never taste as good. And it would be a shame to miss out on the pleasures of picking them - with purple-stained fingers, eating a few as you go, the fun of dodging the thorns, and then that sense of achievement when your container is filled.

1. Blackberry and apple crumble

A classic for a reason. The apple adds some sweeter, mellower notes to the tart blackberries. A crumble topping can be made in no time - I make mine with roughly equal proportions of flour and oats, a spoonful of sugar and a pinch of cinnamon. Rub in some butter until you have a rough crumbly mixture. I don't use too much butter, adding a little water instead if it seems too dry.

2. Scattered over porridge / muesli / your favourite cereal

One of the healthiest ways to enjoy blackberries, and a great way to start the day. I didn't have any milk for my camping-stove porridge, but a handful of blackberries livened it up nicely. If you wanted you could cook the blackberries in with the porridge for the last couple of minutes, so they start to release purple streaks of juice.

3. Blackberry Eton Mess

This classic summer dessert is great with blackberries too. Lightly cook a couple of handfuls of blackberries until they are leaking purple juice. Sweeten, but not so much that they lose all sharpness. Whip double or whipping cream into soft peaks. Break up some meringues (shop-bought or home-made). Fold the fruit, cream and meringues together gently, so you retain swirls of mauve and purple.
You could assemble similar ingredients into a different format to make a blackberry pavlova - in which case, reserve some whole uncooked blackberries for decoration.

4. Blackberry sorbet

Cold and refreshing. There's a recipe here, which you can make with or without an ice cream maker.

5. Blackberry liqueur

You can make this with brandy, vodka or gin. If you've ever made sloe gin, you'll get the general idea.  Half fill a clean bottle with blackberries. Add a couple of tablespoons of sugar, then fill with the spirit of your choice. Shake well. Leave for three months, or longer if you have the patience, shaking occasionally. Strain through clean muslin. Taste and add more sugar if you think it needs it. The flavour should improve with keeping.

6. Blackberry caramel crumble tart

This recipe is one of the most indulgent blackberry dishes I know. I make the caramel the old-fashioned way, by boiling a tin of condensed milk for a couple of hours (it must be covered with water at all times) but you can buy ready-made Carnation caramel in tins to save time. I usually skip the Drambuie blackberries as I think the tart is wonderful enough on its own, and crammed with fruit anyway. Oh, and it's great with custard too.

7. Blackberry jam

One of the best ways to ensure you can enjoy the fruits of your labours in the weeks or even months to come. My absolute favourite way to eat biome-made blackberry jam is on scones with clotted cream, but it's good on toast or as the filling for a sponge cake, too. Here's a good jam recipe from Angel Nilsen, which you can make with other fruits too.

If you prefer a seedless jelly, try this easy recipe from Delia Smith.

8. Blackberry chutney

Blackberries aren't just for pudding. If you don't have a sweet tooth, you can still enjoy this chutney - great with strong cheeses or cold meats

9. Freezing them for another day

No time to cook your precious haul? Never fear - blackberries freeze well. For best results, wash in a sieve or colander, drain well and leave to dry off (or dry them gently between a few sheets of kitchen roll). Then spread them in a single layer on a baking sheet or similar flat surface - just make sure it will fit in your freezer. Freeze for a few hours or overnight, then back into boxes or freezer bags. Your blackberries are now ready to use, straight from the freezer, in most of the recipes above.

10. Eating them straight off the bush

Preferably while warmed from the sun, until your lips and tongue are stained with juice.