September is a great time to go blackberry picking with the family. Take advantage of and explore our wonderful countryside whilst collecting some fresh ingredients to make these delicious recipes!

Blackberry Coulis
Ingredients:
250g blackberries
50g golden caster sugar
100ml water
½ teaspoon vanilla extract

Method:
1. Put the blackberries, sugar and water into a saucepan and bring to the boil. Simmer for 5 minutes until the fruit is soft. Stir in the vanilla, remove from the heat and cool a little.

2. Tip the mixture into a blender and puree, then strain through a sieve, rubbing it through with a spoon.

3. Serve warm or chilled. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Blackberry and clotted cream shortcake
Ingredients:
For the cake:
300g self raising flour
1 tsp baking powder
Pinch of salt
140g butter, chilled and cut into small pieces
100g golden caster sugar
75ml buttermilk
1 egg, beaten

For the filling:
500g blackberries
3 tbsp golden caster sugar
275g pot clotted cream
Icing sugar, to serve

Method:
1. Heat the oven to 190°C (170°C fan/gas mark 5). Tip the flour, baking powder and salt into a mixing bowl. Add the butter and rub everything together with your fingers until it resembles breadcrumbs. Stir in the sugar.

2. Make a well in the middle of the flour mixture, then tip in the buttermilk and egg. Gently work the mixture together until it forms a soft, sticky dough.

3. On a lightly floured surface, knead the mixture for a few minutes, then mould it into an 18cm round and put on a lightly greased baking sheet. Bake for 30-35 minutes until golden and risen and a skewer comes out clean when inserted into the middle. Leave to cool.

4. Lightly mash the blackberries with the sugar. Slice the shortcake in half and spread the bottom layer with clotted cream. Spoon berries over the cream, then top with the second shortcake layer. Dust with icing sugar and slice.