Blackberry curd

Sterilise a 250ml jam jar and its lid, a tea strainer or small sieve and any other utensils you’ll need to finish the curd. Wash utensils in hot soapy water. Put in a pan, cover with water, and boil for 10 mins to sterilise. Air dry.

Rinse the blackberries and simmer in a small saucepan with the lemon juice for 6–8 mins, stirring and crushing the fruit often, until broken down and juicy. Sieve into a medium, heatproof bowl, pressing to extract as much juice as possible (about 120–130g).

Stir the butter and sugar into the sieved fruit purée until starting to melt. Beat in the egg until thoroughly combined. Rinse the small saucepan clean and add an inch or so of water, ensuring it won’t touch the base of the bowl when sat on top.

Bring to a brisk simmer and place the curd bowl on top. Stir gently for a few mins until all the butter has melted and then continue to cook, stirring often and scraping the mixture around the bowl, until it thickens and coats the back of the spoon, about 10–12 mins. Take care, lowering the heat as needed, if you notice the mixture starts to scramble.

Strain the hot curd through a sieve into the hot jar. Clean the rim if needed and seal immediately. Leave to cool completely before serving with yogurt, berries and granola, if you like. It’ll keep, chilled, for a few weeks.