Just a small spoonful or two of this adds a splash of colour and taste to any game dish. It is also great paired with pan-fried trout.

Ingredients

1 shallot, finely diced

2 teaspoons red wine vinegar

1 tablespoon water

1 scant tablespoon of Viper’s Bugloss river honey. (A wild flower honey)

1 cup wild blackberries

1/2 cup fresh mint leaves, finely sliced

Method

Place the shallots in a stainless-steel or non-reactive saucepan. Add the vinegar, water, any juices from the berries and honey, bring to the boil and simmer until it is very syrupy. Add the berries and simmer for a couple of minutes.

Add the mint and take off the heat. Cool and use as required.

This will keep for 3-4 days refrigerated.

From the book A River Rules my Kitchen, by Tony Smith

Food styling by Deborah Aspray