Instructions: Cook the blackberries gently with the sugar and water until they collapse (10 to 15 minutes).

Puree and sieve then allow to cool.

Whip the cream until its stiff and then fold in the meringues and marble in half of the blackberry puree.

Freeze in a 2 pint bowl until firm.

To serve thaw in the fridge for about half an hour and then serve scoops in a pool of the remaining sauce.

In the Autumn the hedgerows yield blackberries sloes wild strawberries rowans and elderberries that are perfect for fragrant jams and jellies. This is a lovely recipe for using up any frozen blackberries but good supermarkets stock fresh berries if you missed picking them yourself.

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