We’re lucky to have some great foodie friends on our doorsteps at each PIG. And over at THE PIG–near Bath, our patch Somerset, we've got the brilliant team at Yeo Valley Organic just down the road! Together with our Group Head Chef Andy, they’ve put together a proper summer sharing pudding: a quick and easy Blackberry & Lemon Curd Yogurt Fool.
It’s the sort of recipe that’s all about letting the ingredients do the work – tangy lemon curd yogurt, rich double cream, and juicy hedgerow blackberries. If you’ve got time, grab a basket and go foraging – the hedgerows are bursting with them right now, and there’s nothing more satisfying than coming home with fruit you’ve picked yourself.
Serve it up chilled in a big bowl at the centre of the table and let everyone dig in – fuss-free, fresh, and perfect for an alfresco feast.
Serves 4-6
Ingredients:
- 250g Blackberries
- Sprinkling of caster sugar
- 1 x 450g pot of Yeo Valley Organic Lemon Curd Yogurt
- 1 x 220ml pot of Yeo Valley Organic Double Cream
Method:
- Cut the blackberries in half and sprinkle over a little caster sugar. Crush them with the back of a spoon to muddle and release their juices.
- Lightly whip the double cream until it ribbons when falling off the spoon or whisk.
- Fold ¾ of the muddled blackberries into the lemon curd yogurt, fold in the double cream and spoon into a large bowl. Chill for an hour.
- Just before serving, put the remaining blackberries on top of the fool.
Watch Andy make this in person with our friends at Yeo Valley Organic - view the full video over on Yeo Valley Organic’s YouTube channel here.
