Berries are perfect for baking and desserts, and are delicious and healthy in salads. Enjoy these super fruits while they are plentiful.

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RASPBERRY AND ALMOND TART

150g ground almonds

150g butter, softened

160ml castor sugar

250ml self raising flour

3 eggs

3ml almond extract

5ml vanilla essence

250g raspberries

45ml flaked almonds

icing sugar for sifting

Put the almonds, butter, sugar, flour, eggs and almond and vanilla essence into a food processor and process until smooth. Spread half the mixture onto the base of a 20cm spring form cake pan which has well greased.

Scatter over the raspberries and then top with the remaining mixture. It helps to use your fingers to do this. Scatter over the flaked almonds and bake at 180°C for 30-40 minutes until golden brown and a skewer inserted comes out clean.

Remove and cool. Serve sifted with icing sugar.

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BLUEBERRY AND LEMON SLICE

200g packet of digestive biscuits, crushed

100g butter, melted

Filling

250g crème fraiche

125ml Limoncello liqueur

grated rind of 1 lemon

125ml castor sugar

250g blueberries

Combine the biscuits and butter and press into a 20cm square pan which has been lined with baking paper. Chill in the freezer for 10 minutes.

FILLING: Combine the crème fraiche, liqueur, lemon rind and sugar and mix well. Scatter the blueberries over the base of the pan and pour over the cream mixture.

Bake at 160ºC for 30-40 minutes until just set. Remove and cool, then chill in the fridge for a few hours until set. Remove from the pan and cut into squares.

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BERRY SEMIFREDDO

4 eggs, separated

125ml icing sugar

60ml castor sugar

250ml cream, whipped

5ml vanilla extract

500g mixed berries (raspberries, strawberries, blueberries, gooseberries)

Combine the egg yolks and icing sugar in a bowl, place over a pan of simmering water and beat with an electric beater until thick and pale. Remove from heat and continue beating until the mixture is cool.

Beat the egg whites until stiff, then beat in the castor sugar until the mixture is thick and glossy.

Fold this into the egg yolk mixture. Add the vanilla and cream and fold in. Mix in the berries.

Spoon the mixture into a loaf pan lined with cling film or into individual moulds. Freeze until hard.

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QUICK YOGHURT BERRY TART

Crust

200g packet of digestive biscuits, crushed

100g butter, melted

Filling

500g Greek yoghurt

387g can of condensed milk

10ml grated orange rind

250g mixed berries

Combine the biscuits and butter and mix well. Press into a 20cm pie plate. Refrigerate for 30 minutes until set.

FILLING: Combine the yoghurt and condensed milk in a glass bowl and microwave on full power for 4 minutes. Stir in the rind and pour into the biscuit base. Refrigerate for 4-5 hours until set. Top with mixed berries before serving.

* This recipe was prepared in a 1 000w microwave oven

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GRILLED TROUT WITH RASPBERRY VINAIGRETTE

Serves 4

RASPBERRY VINAIGRETTE

250ml white wine vinegar

125ml castor sugar

125g fresh raspberries

TROUT

4 portions of lightly smoked salmon trout

olive oil for frying

salt and pepper

mixed salad leaves for serving

125g cocktail tomatoes, halved

250ml grated ,cooked beetroot

½ red onion, cut into thin wedges

125g fresh raspberries

DRESSING

60ml raspberry vinegar

30ml olive oil

10-15ml honey

salt and pepper

RASPBERRY VINAIGRETTE: Combine all the ingredients in a saucepan and bring to the boil. Remove from the heat and set aside to infuse for 4-5 hours.

Strain the mixture through a sieve pressing the raspberries to extract as much juice as possible.

This mixture can be stored in the fridge for a few months.

TROUT: If desired the portion of fish can be cut into two smaller sizes. Brush the fish with olive oil and fry in a pan until done to your liking. Remove and season.

Arrange the salad leaves on serving plates, add tomatoes, beetroot, onion and raspberries. Place the salmon on top and drizzle with the dressing before serving.

DRESSING: Combine all the ingredients and mix well.

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