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Breakfast with May Simpkin

Blackberry & Raspberry Coulis 

[Perfect to freeze] Blackberries are naturally very sweet, so I’ve combined it with some less sweet, more sour raspberries to balance the flavours. I love the “tang” the raspberries bring to this very simple way of preserving your blackberry haul. 


2 handfuls of fresh ripe blackberries

1 handful fresh (or frozen) raspberries

Remove any stalks/leaves from the berries and wash them well. Put them in a saucepan and bring to the boil. Allow them to simmer for 20-25 mins until the berries are soft.

Remove from the heat and put through a sieve to remove any seeds. This is optional; I prefer mine to have a little more texture..and fibre! Allow the mixture to cool and store in a sterilised jar.

This is so versatile….use it with a dollop of yoghurt, your favourite pancake recipe or in a smoothie for an added colour and nutrient boost. Or, use it in the recipe below!

Blackberry & Almond Bircher

This recipe uses the coulis above to make an easy breakfast that’s healthy, satiating and convenient. Having a ready-made batch in the fridge will get your day off to a far less stressful start; it’s a great one for the whole family! 


2 tbsp fresh blackberry coulis (see above)

2 tbsp oats

1-2 tbsp Greek yoghurt

1 tbsp chia seeds

1 tbsp flaked almonds

2 tbsp ground almonds

Juice of a whole orange (or ½ glass orange juice)

Combine all the ingredients in a bowl, mix well and cover. Leave in the fridge overnight (or just a couple of hours if you can’t wait – it won’t be as soft in texture but not far off!) This should be served thick but if you prefer, you can add a little more orange juice or milk (any) to the desired consistency. Serve with some fresh blackberries mixed through.


See more recipes and nutrition tips from May on her website, here

Written by:
May Simpkin

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