Search through and try some of these delicious recipes
If you’re looking for delicious recipes that use fresh berries, you’ve come to the right place. We’ve assembled our most loved Love Fresh Berries recipes for you to browse through. If you can’t find a recipe you need, please contact us and we can see if we have what you are looking for.
Check out our new, free downloadable recipe book, Eat Well With Berries, on the activities page
Fresh raspberries and shaved asparagus turn an everyday rice salad into something more exotic and festive.
Prep: 20 minutes
Cook: 20-25 minutes
200g (7oz) easy cook brown rice
50g (2oz) wild rice
6 small red onions, cut into wedges
1 tablespoon olive oil
100g (4oz) red cabbage, thinly shredded
200g (7oz) cold roast turkey, diced
150g (5oz) asparagus, trimmed
175g (6oz) raspberries
Large handful of rocket leaves
2 tablespoons redcurrant jelly
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
Grated zest and juice of 1 lemon
Salt and freshly ground black pepper
1 Preheat the oven to 200oC (400oF), Gas Mark 6. Bring a medium saucepan of water to the boil, add the brown and wild rice, bring the water back to the boil then simmer for 20-25 minutes until just tender. Drain into a sieve, rinse with cold water and drain again.
2 Meanwhile, add the onions to a small roasting tin, drizzle with the oil and roast for 25-30 minutes until softened and golden around the edges.
3 To make the dressing, add the redcurrant jelly, vinegar, mustard and lemon rind and juice to a small saucepan. Season with salt and pepper then whisk over a low heat until the dressing is smooth and the jelly has melted. Leave to cool.
Add the rice, onions, red cabbage and turkey to a large salad plate or bowl. Drizzle over the dressing and lightly toss together. Shave the asparagus into thin strips by laying the stems on a chopping board and running a swivel bladed vegetable peeler along the length. Sprinkle over the salad with the raspberries and rocket then serve.