By Mark Hix
A truly comforting dessert. I’ve used blueberries here, but you could substitute raspberries, blackcurrants or strawberries, adjusting the sweetness accordingly.
Put 200 g of the (softer) blueberries into a pan with the sugar and 175 ml water. Heat slowly to dissolve the sugar, then simmer for 7—8 minutes. Mix the cornflour with the remaining