Good clean FUN

Iced blackberry horchata

“Buy in season and, where possible, directly from the producer instead of heading to the supermarket for bland, out-of-season fruit from the other side of the world,” says Shaun Byrne.

“Horchata is a flavoured nut- or rice-milk drink from Mexico,” says Nick Tesar. “For this recipe, we’ve used our own macadamia milk, but if don’t have the time to make it fresh, a good-quality, shop-bought nut milk works a treat. The classic spices pair so well with blackberry – the perfect foil for the fruit’s acidity. Serve as an iced-coffee alternative for morning tea.”

1 tsp macadamia milk (see note) or other nut milk
60 ml (1/4 cup) cold-brew coffee (see note) Ice cubes, to serve Fresh nutmeg, to serve

SPICED BLACKBERRY SYRUP

500 gm blackberries
250 gm caster sugar
½ cinnamon quill
½ star anise
3 cloves A few gratings of fresh nutmeg

For spiced blackberry syrup, combine ingredients and 1 litre water in a large saucepan over medium heat and bring to the boil, then reduce heat