Blackcurrant recipes

A rich, velvety baked cheesecake with a buttery biscuit base and a dense cream cheese filling swirled with sharp blackcurrant compote. The deep purple-black berry cuts through the sweetness of the cream cheese in the most satisfying way, creating a dessert that is both elegant and intensely flavoured.

Pan-roasted duck breast served with a glossy, intense blackcurrant and red wine sauce — a classic combination that showcases why this bold, sharp berry is one of the finest partners for rich game and waterfowl. The sauce takes minutes to make while the duck rests.

A beautifully deep, dark jam with the powerful, distinctive flavour that only blackcurrants can give. Blackcurrants are naturally very high in pectin and acid, which means this jam sets reliably and brilliantly every time — an absolute must-make when the crop comes in.

A striking tart with a crisp, sweet pastry shell filled with a glossy blackcurrant curd and topped with fresh blackcurrants. The curd has an almost shocking intensity of flavour — sharp, fruity, and deeply purple — that makes this one of the most memorable summer tarts in the British baking repertoire.