Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

At this time of the year, hunter-gatherer types like me seek out the wonderful blackberries that grow wild at some holiday spots around the country. I mean why wouldn't you?

As these berries love to hide in a mass of nasty prickles, it's sometimes advisable to carry a stick or slasher, or even a board to lay on top of low-lying branches. The effort means sometimes you can get a bountiful supply of wonderful blackberries, and often wine berries as well. There is an easier way, however, and that is to buy them from a farmers' market where everything seems to taste better and certainly fresher than those from the supermarket.

There are many ways to use blackberries – but let face it, quite often it's
just straight down your throat with nothing added. Berries like dry hot weather; and an unseasonal wet spell can ruin the fruit especially the flavour, so eat them up while you can. To make an interesting dessert, try this week's sago and blackberry ball. It's a great way to have blackberry with some crunch and texture.

Sago and blackberry ball

Ingredients
1 cup pearl sago
2 cup milk
1.5 discs palm sugar grated (about 60g)
1 split vanilla pod
skin from half an orange (with most pith removed)
1 cup blackberries
½ cup crushed vanilla biscuits


Method
Heat the milk, sago, grated palm sugar, vanilla and orange skin in a heavy bottomed pot for about three-five minutes stirring occasionally to prevent sticking. Once a thick paste is formed, spread out gluey mixture onto a plastic tray and allow to cool for a few minutes. While still warm, smooth out some mix in the palm of your hand, place a blackberry in the middle and then enclose carefully with the rest of the mix. Roll the ball in crushed vanilla biscuit and allow to set completely in the fridge for one hour. Then deep fry in hot oil for four minutes. Drain and sprinkle with icing sugar. Serve with vanilla custard.