Small berries bursting with flavour, this type of fruit is extremely versatile. Blueberries, for instance can be paired with sweet or savoury ingredients. As a preserve they team up perfectly with cheese and game and, as a sauce, no Fondue Bourguignon would be complete without them.
Raspberries, on the other hand, have won a place of honour alongside dark and white chocolate whilst blackberries team up superbly with duck and panna cotta.
Blackcurrants are used to produce Crème de Cassis, a liqueur that appears in various cocktails. Kir, for instance: 1 part Crème de Cassis, 9 parts white wine.
A novel idea? Try offering forest fruits at the end of a meal as a mouth freshener, served in small dishes of the same colour as the fruit of your choice. Let it be a joy for the eye as well as the palate…