Berry soup

This recipe isn't big or clever. Quite literally - it has very few ingredients and it requires almost no effort on your part.

It's also a cheap-arse recipe in that it uses up all those berries that are on special offer at the moment or, if you're a lucky sod, lurking in your garden.

So without further ado here's the recipe for berry soup. Good as a pudding, a snack or a garnish for ice cream and comes with a colour so good you'll want to paint your walls with it (and if you don't work your blender right, you can do just that...)

Berry soup

A handful of three or four different types of berries - strawberries, raspberries, blueberries or blackberries for example - even cherries if you've got any hanging around (I recommend making a larger part of the berries strawbs or any sweeter kind)

A squeeze of agave nectar

A splash of water

How you do it

Put a tiny splash of water in the pan.

Add all your berries and heat the pan gently.

Heat the berries gently for 10 to 15 minutes (or longer, depending on how big your handfuls are) until they've released all their juices and have broken down.

Add agave to taste (or vegan sugar if you fancy)

Take off the heat and blend.

Serve - maybe with a whacking great lump of Swedish Glace (how do I love thee? Let me count the ways...)