Blackcurrants are a popular summer crop to bake into pies or make jam, and they are very simple to grow in gardens as long as ...

Blackcurrants are not only easy to grow, they're also very hardy and can crop well in cold, wet and windy conditions. But ...

In a study, the extract was to supercharge weight loss by almost 200% - and the effect was even greater in women ...

This easy blackcurrant jam recipe uses the whole fruit for a tart, rich preserve that sets well. It's excellent on crisp toasted rye bread, or spooned onto porridge in the morning. You’ll need a ...

Blackcurrant jam is another favourite. In tarts and turnovers a filling of blackcurrants, sugar and chopped fresh mint is a revelation.

This is nothing short of miraculous - blackcurrants, egg whites and a modicum of sugar whipped into an airy, sweet-tart frozen cloud. Use electric beaters or a freestanding mixer for best results.

Crush the blackcurrant leaves tightly in your hand, put into a stainless steel saucepan with the cold water and sugar. Stir to dissolve the sugar, bring slowly to the boil. Simmer for 2 or 3 minutes.

Heat the crème fraîche in a small saucepan until it liquefies, then stir in the blackcurrant purée. Pour the mixture into the ramekins. Cover and leave to cool, then chill in the fridge ...