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BOOK: Corrie has a book: Love Unedited by Caro Llewelyn

SCREEN: Caro has a Screen: The Materialists

FOOD: Corrie has a Recipe: Roasted Berries with Almond Crumble and Rosewater Cream

ROASTED BERRIES WITH ALMOND CRUMBLE &

ROSEWATER CREAM

SERVES 4 250 g (9 oz/1% cups) strawberries,

hulled and halved

150 g (5% oz) fresh blackberries

2 tablespoons rosewater 150 ml (5½ fl oz) whipping cream

small handful mint, to garnish

ALMOND CRUMBLE

75 g (2% oz/½ cup) plain (all-purpose) flour

115 g (4 oz/½ cup) caster (superfine) sugar

60 g (2 oz) butter, chopped

45 g (1½ oz/½ cup) flaked almonds

Put the strawberries and blackberries in a small bowl, drizzle with 1 tablespoon of the rosewater and leave to sit for 30 minutes. Whip the cream, mix the remaining rosewater through and set aside

in the fridge until ready to serve. Preheat the oven to 160°C/320*F (fan-forced). Line two baking trays with baking paper., To make the crumble, combine the flour, sugar, butter and a pinch of salt in the small bowl of a food processor and pulse until the mixture resembles fine breadcrumbs. Transfer to one of the baking trays and

bake for 10 minutes.

Remove the crumble mixture from the oven and add the almonds.

Transfer the berry mixture to the other baking tray. Place both trays in the oven and bake for a further 10-15 minutes, or until the crumble mixture is golden brown, and the berries are softened and lightly roasted. If any of the crumble edges are looking a bit too brown, remove and discard them. Divide the warm fruit and crumble among four bowls. Top each with a dollop of the rosewater cream and garnish with mint leaves.