• 40 blueberries
  • 50g of caster sugar
  • 100ml of chicken stock
  • 50ml of red wine vinegar


Put 20 blueberries in a bowl, throw the 20 remaining in a pan and reduce together with 50g of caster sugar and 50ml of red wine vinegar, crush the blueberries with a fork as you begin to cook. When the liquid is syrupy add the stock and cook further until a syrupy sauce consistency forms. Pass through a sieve and then add to the reserved blueberries