Iced Berries with Chocolate Sauce

Iced berries drizzled with warm white chocolate sauce

Jane Howard fires up the Coopers Farm BBQ to create a mouthwatering outdoor feast...

  • a punnet of blueberries
  • a punnet of raspberries
  • 300g white chocolate
  • 300ml of double cream

There's nothing I love more than an impromptu BBQ (and given our summers there's always an element of shall we or shan't when it comes to al fresco dining) so all these recipes can be made from ingredients that you can have on standby in the freezer. More importantly this whole feast was put together and ready to eat in less than half an hour - giving you plenty of time for another glass of chilled rosé! Enjoy.

Freeze a punnet of blueberries and a punnet of raspberries and use these together with a few fresh berries from the garden such as strawberries or redcurrants to create an impressive pyramid of fruit on a favourite plate which will also have been in the freezer for about half an hour. Break up a large bar of white chocolate (300g) and place in a pudding basin with 300ml of double cream. Put basin in a saucepan of water and simmer until the chocolate melts into the cream. Stir well. Just before you eat the main course, drizzle the chocolate sauce over the fruit on the frozen plate. By the time you're ready to tuck in to pudding it will be sensational!

Jane and her husband Adrian farm one hundred acres of land in Stonegate, East Sussex with cattle, sheep, pigs, chickens and bees. To find out where to buy Coopers Farm native breed meats, visit or call 07901 555385.

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  • pictures David Merewether