Blackberry & lemon thyme compote

Using a small sharp or serrated knife, cut away any remaining white pith from the strips of zest, then add to a medium heavy-based pan and add the lemon juice and all the remaining ingredients.

Stir to coat the blackberries in the sugar and heat gently until the sugar starts to melt and the blackberries begin to leach their juice. Once the sugar has almost melted, bring to a brisk simmer and cook, stirring often, for 10-12 minutes, or until the blackberries have softened and the liquid has reduced to a thin syrup.

Transfer to a clean 450-500g capacity jar, put the lid on and set aside to cool. Chill until needed, then remove the thyme before serving.