Rub the fat into the flour, add sugar and then spread out on a baking tray.
Cook in the oven at 200 degrees for 12 minutes, turning half way through.
Add blackberries, 1/2 tsp lemon juice and sugar to a food processor and pulse several times until well blended, add additional sugar to taste. Sieve and serve.
Peel, core and chop the cooking apples then place in a pan with a lid.
Cook with a splash of water for around 10 minutes.
Blitz with a hand blender until smooth.
Place the chopped, peeled apples in a blender with the sugar syrup and lemon juice. Blitz until smooth, then pass through a fine sieve.
2. Churn the mix in an ice cream maker (30 mins), then keep frozen until ready to serve.
25g Demerara sugar
1/2 a cup of local blackberries, picked in Kent
1/2 tsp lemon juice
1 tsp sugar
125g Kentish cooking apples, once peeled and cored
2 chopped frozen Kentish Granny Smith apples
230ml sugar syrup
1 lemon juiced
1 green Apple
Handful of local blackberries