Chocolate and blackberry pots

You can make these without cream and booze, but I add them for richness and to soothe the blackberries. When I use egg whites, I tend to save the yolks – store them in the fridge for up to three days and use for the beetroot tart or to make aioli.

Next, try Rosie's recipe for braised leeks with sorrel and mussels on toast.

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