Hugh Fearnley-Whittingstall is a chef, food writer, broadcaster, author of many, many cook books and is a “real food”campaigner. He moved to River Cottage in Dorset in 1997 which spawned a prolific series of well loved tv cookery programmes, with River Cottage in the title, and which show him cooking and becoming self-reliant on locally produced food. By doing so, Hugh was also educating Britain on how to change our supermarket habits, use local food and start growing our own. His well loved cook books (over 20 of them!), unsurprisingly, also often feature River Cottage in the title. Hugh is Patron of the National Farmers’ Retail and Markets Association (FARMA), and of Switchback, a charity that helps young offenders find opportunities in the catering industry, which we like a lot. Many, many thanks to Hugh for donating his preserves recipe to Accumul8 and you can follow River Cottage here on Twitter.

Hugh Fearnley-Whittingstall’s Blackcurrant Curd.

Hugh says “This variation on the classic lemon curd is sweet, tangy and rich. Spread it on scones, dollop on eggy bread or rice pudding, or try it rippled into a muffin mix before baking. It’s also exquisite in the middle of a sponge cake. With a blob of yoghurt and few fresh berries, it even makes a wonderful and quick pud. Makes about 5 small (250-300ml) jars.”

Ingredients

500g blackcurrants

100ml lemon juice

125g unsalted butter

450g granulated sugar

200ml strained, beaten egg (4-5 large, free-range eggs)

Method:

Wash your jars thoroughly in hot soapy water, rinse well, then put them upside down on a tray in a very low oven (120C/gas mark ½) to dry out and warm up and sterilise.

Put the blackcurrants in a pan with the lemon juice. Bring slowly to a simmer, stirring often until the fruit starts to release its juice, then simmer gently for five to 10 minutes until the fruit has collapsed. Rub through a fine sieve into a heatproof bowl to get a smooth blackcurrant puree.

Add the butter and sugar to the blackcurrant puree and set the bowl over a pan of simmering water. Stir until the butter has melted and the mixture is smooth. Take off the heat and let it cool for a minute – you don’t want it to be too hot when you add the eggs, or they will scramble. It should be cool enough that you can comfortably put your finger into it. Pour in the strained beaten eggs, whisking all the while.

Return the pan to the heat and stir the mixture over the simmering water until thick and creamy. This will take at least 10 minutes. It should register 82-84C on a sugar thermometer. If the curd does get too hot and start to scramble, take it off the heat and whisk vigorously until smooth. As soon as it has thickened, pour into the warm jars and seal. Leave to cool completely before labelling. Use the curd within four weeks and, once opened, keep in the fridge and use within a week.

Recipe reproduced with kind permission of Hugh Fearnley-Whittingstall.