The hype around blueberries has faded somewhat over the last decade, with every next-big-superfood that gets exonerated by the press and online media, to eat, for skincare, to dry and scoop into capsules for supplements and so forth. I’m a firm believer in getting your fruit fresh or frozen, intact and as near to how nature intended it as possible.

Cooking fruits or indeed cooking anything does start to break down the fibrous elements and could increase the speed at which the natural sugars are released, without the same raw fibre to chew through that slows down our digestion. A fruit compote like this one is only cooked for a few minutes so the fruit still has form.

As you eat this compote the blueberries pop in your mouth like little syrupy bubbles, surfing in a purple sea. Delicious.

INGREDIENTS (Serves one)

1/2 mug of blueberries fresh or frozen

1 teaspoon date syrup or sugar

1 tablespoon water

1/4 teaspoon vanilla paste (optional)

METHOD

Place the blueberries, water and date syrup or sugar in a saucepan over a medium heat until it starts to bubble, see photo.

After a few minutes the syrup will turn dark purple and beautifully glossy, turn off the heat so the blueberries don’t lose their shape and turn to mushy jam. Spoon over porridge, pancakes, waffles, ice cream, yoghurt, whatever you fancy. Take care as due to the sugar content they are very hot. The colour is just as intense, steer away from eating these in a white shirt!