Mystery Object

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Mystery object with antique metal candle holder on pine topped table

So, what’s this mystery object? And we don’t mean the candle holder! Try and guess what it is before the last few photos.

Mystery object on pine topped table

We bought it at the weekend from Picture House Antiques. This is obviously quite an old example, but new ones are still being produced. Having said that, the design hasn’t changed much as it does the job perfectly.

Mystery object on pine topped table

It might make one particular little job a lot easier towards the end of July or early August – a foraging type job…

detail of mystery object on pine topped table

…OK, no more clues…

curved dry stone wall with bilberry bushes growing above

…it’s a bilberry comb!

Bilberries (also called whimberries, whinberries, wimberries, winberries, windberries, blaeberries, whortleberries, hurts, myrtle blueberries and fraughans) grow wild round these parts – in fact, local conditions seem perfect as they’re widespread on lanes & hillsides. They’re the most delicious little berries. They’re a bit fiddly to pick individually, but that’s what we’ve always done previously.

bowl of freshly picked bilberries

We’ll look into the pros & cons of this tool – judging by the age of this one, they’re not a recent phenomenon – and are still widely available to buy at country stores. Most people sing their praises, but initial internet searches have thrown up a few dissenting voices.

Their concerns seem to centre around the fact that they’re a bit indiscriminate with regards to picking both ripe & unripe berries – and also their efficiency doesn’t leave much behind for wildlife.

We can’t see the point in harvesting till the majority of berries are ready. With regards to wildlife, some parts of the bush are hard to get to – and some bushes themselves are very inaccessible to people – so there should be plenty left for the birds and small animals. We’ve noticed bush craft & foraging guru, Ray Mears has them for sale on his website.

plate with a slice of bilberry tart and cup of tea

We know one thing… they make superb desserts – warm, home-made bilberry pie with cold, thick cream just can’t be beaten!

Berry Delicious!

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Bowl of fresh bilberries | H is for Home

Our wild berry picking has started early this year. We were out foraging bilberries at the weekend. They love acid soil and are found on low-growing bushes in the surrounding area. The berries are small and picking them is quite time consuming – but, be patient, they’re well worth the effort!

Bilberry flan with Skinny la Minx tea towel | H is for Home

We put some in the freezer for future jam making and used the rest of our crop to make this bilberry custard tart. Here’s the recipe:

Slice of homemade bilberry custard tart

Bilberry custard tart

Course Dessert
Cuisine British

Ingredients
  

For the shortcrust pastry

  • 125 g/4oz plain flour
  • pinch of salt
  • 55 g/2oz butter cubed
  • 30-45 ml/2-3 tbsp cold water
  • (or you can buy a pack of ready-made in the chilled section of most supermarkets)

For the custard

  • 4 eggs
  • 2 egg yolks
  • 475 ml/1pt milk
  • 55 g/2oz caster sugar

Instructions
 

  • You’ll need to collect about 225g/8oz bilberries. Remove stalks and stray leaves and rinse in a sieve.
    Dry carefully on some kitchen towel (Don’t use a tea towel unless you don’t mind it getting stained purple).

For the shortcrust pastry

  • Put the flour and salt in a large bowl and add the cubes of butter
  • Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining
  • Using a knife, stir in just enough of the cold water to bind the dough together
  • Wrap the pastry in cling film and chill for 10-15 minutes before rolling out
  • Flour the worktop and roll out the pastry to about 1/2cm thick and 25cm/10inches in diameter (or large enough to fit over the dish you’re using)
  • Carefully lift the pastry and lay it over your dish, moulding it to the bottom & sides
  • Cut off any excess bits using a sharp knife
  • Pour in the washed & dried fresh bilberries

For the custard

  • Heat the milk gently in a pan
  • Whisk the eggs & egg yolks
  • Slowly add the milk to the egg mixture whisking continuously (make sure the milk’s not too hot or the eggs will scramble!)
  • Pour the mixture carefully through a sieve on to the bilberries in the dish
  • Preheat the oven to 175ºC/350ºF/Gas Mark 4. Cook the flan for 45 minutes or until the top begins to brown nicely. When cool, sprinkle a tablespoon of caster sugar over the top
Keyword bilberries, custard tart, tart

Slice of bilberry flan with sprig of mint | H is for Home

The tart looks fabulous with the deep purple juice seeping into the creamy custard…

Slice of bilberry custard tart with mug of tea | H is for Home

…and it tasted great too!