Berries with Bread

In the restaurant at the Gallery of Modern Art in Edinburgh they serve bread and summer berries, not in the usual summer pudding style, but in a large rectangular tray. A thick juicy crimson mixture of stewed berries and soaking bread. It is invitingly colourful — and for the cook a quick and easy method which was created by Helen Ruthven.

For economy in the restaurant, the berry juices are sweetened with concentrated blackcurrant syrup. At home she flavours with red wine and crème