Preparations are in full swing for this weekend’s pop-up Supper Club at the Dairy in Pontcanna.
We’re trying to keep things as fresh, local and seasonal as possible so I was pleased to spot that the bilberry bushes that grow profusely on the hillsides in the Valleys were fruiting a bit earlier than usual in all this extra sunshine, giving me something to use as an extra little garnish on the strawberry and almond trifle.
Despite being so common, these little berries don’t seem to be much used these days. I’ve heard of people making the odd jar of jam from them, or occasionally had the traditional bilberry pie, but I’m sure they could be used to more dramatic effect. They look not unlike blueberries, with a similar vivid blue/purple juice, but to my mind pack a lot more flavour: tart, earthy and perfumed.
