Blueberry muffins topped with smoked trout may seem rather a strange combination but it really works says Clare Latimer

THIS is the perfect time of year for getting healthy. There is an abundance of wonderful fresh fruit and vegetables around, so there is no excuse. One ingredient that I seem to be reading about more than most at the moment are blueberries.
Here are some “did you know” facts and after reading them I think we should all be running to buy and cook them.
Blueberries are found to promote balance, coordination and short term memory in ageing mice as the anthocyanin, which gives the colour to the blueberry appears to protect the neurons in the brain, so assuming that mouse and man work the same this could be very helpful. They are known to help anti-ageing and also are believed to have anti-cancer properties.
They are also thought and to protect against heart disease.
Furthermore, they help boost night vision, they are rich in folic acid that may benefit the foetus during pregnancy and finally they are an excellent source of dietary fibre that helps your digestive system.
After this list of health-giving properties I can’t think why we don’t just eat blueberries for the rest of our lives!

BLUEBERRY MUFFINS WITH SMOKED TROUT PATé
All right, I know this sounds a really odd combination but it works.
Either people love it or hate it but mostly it is loved. They are served as a canapé with drinks but you could always just make the muffins with this recipe and cook the mix in slightly larger muffin tins and serve them for tea if you prefer.

Ingredients
Makes 60 canapé
size muffins.
175g butter;
225g caster sugar;
Three large eggs;
Few drops vanilla essence;
225g self-raising flour.
Four tbsp blueberries or one x 215g tin blueberries, drained;
225g smoked mackerel fillets, skinned;
125g cream cheese;
Freshly ground black pepper;
Juice of half a lemon;
A little cream.

Method
Preheat the oven 190C 375F – Gas mark 5. Put the butter, sugar, eggs, vanilla and flour into a bowl and beat until well-blended and smooth. Fold in the blueberries and using a teaspoon, put the mixture into petit-four cups or buttered and floured tartlet cases. Bake for about 15 minutes or until the sponge is risen, slightly browning and just cooked. Remove from the tins or cups and cool.
To make the paté, blend the rest of the ingredients in a blender until smooth and add enough cream to soften to a piping consistency. Put into a piping bag and pipe a whirl on top of each muffin. Chill until ready to serve.
Garnish with extra blueberries if you wish.

REDBERRY BRULEE
This is so easy and delicious. Do not use strawberries as they have a high water content and will make the dish turn watery.
Use any fruity liquor you may find at the back of the cupboard but I think that orange or lemon flavours are the best with red fruit.

Ingredients
Serves 4
350g red fruit, blueberries, raspberries;
150ml double cream;
150g Mascarpone;
A splash of Grand Marnier;
125g dark brown sugar;
One dessertspoon of caster sugar.

Method
Mix the red fruit together and put into a shallow ovenproof dish.
Whip the double cream in a bowl and then mix in the Mascarpone and Grand Marnier.
Spoon over the red fruit and smooth the surface covering all the fruit and then chill. Preheat the grill to hot.
Mix the brown and white sugar in a bowl and then sprinkle over the top of the cream covering all the cream.
Place under the hot grill as near the heat as possible and grill until the sugar is melted but not burning. Watch all the time.
Remove, cool and then chill again in the fridge until ready to eat.

Clare’s Kitchen
41 Chalcot Road
Primrose Hill
NW1
Tel: 020 7586 8433
www.clareskitchen.co.uk