QUICK LISTEN - BSF (From Ep 359)

BSF. BSF brought to us by Red Energy. Red Energy is 100% Australian owned by Snowy Hydro, a leader in renewable energy 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.