Stewed Blueberry Heaven

Hedonism in a dish:

Take one packet (or more) of variously sized fresh blueberries.  Dump unceremoniously in a saucepan.

Add a few teaspoons of sugar to lift the high,  flowery notes that will appeal to tastebuds located somewhere near your ears.

Pour a little water in the bottom, just enough to prevent the berries from sticking to the bottom of the pan before they release their juices.

Add heat. Add a lid to the pan.

Bring to the boil, then simmer gently for 5-10 minutes. Not too long – this superfood will be more Mr Muscle than Super if you cook all the vitamins out of it.

When the berries have cracked and let go of their purple essence and the sugar has dissolved to make a thin syrup, they are ready.

And why should we eat these tiny fruits? Apart from their cooked attractiveness, what else should enamour them to everyone?

Full of vitamin C, manganese, soluble fibre and with a dash of vitamin E, they couldn’t be wrong for us.

They also stop our brains from decaying: well, maybe that’s going a little far, but their anti-oxidant properties mean that if we ate enough of them, we could at least offset a little of the brain degeneration we cause through all the ghastly things we absorb. The ellagic acid which is also found in blueberries is known to prevent cancer and the kaempferol found in them (and also in those other superfoods, broccoli, spinach and tea) could even protect our women from ovarian cancer.

I’d rather be eating blueberries than taking vitamin pills.