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16 berry tasty ways to use up the frozen fruit bags in your freezer

Looking for inspiration for those last few frozen stragglers? Look no further. Here are 16 easy recipes for you to try.

delicious. team

Yotam Ottolenghi's berry and brown butter toast crumble

Yotam Ottolenghi's berry and brown butter toast crumble
Berry and brown butter toast crumble

Low-maintenance, comforting and very good looking – with everything it has to offer, you’ll fall for Yotam Ottolenghi’s crumble. A bowlful of berries, sweet and spiced, served with a drizzle of cream is all you need to bring the cosy feels.

Berry French toast pudding

Berry French toast pudding

This quick-to-assemble breakfast could also be served as dessert with scoops of ice cream. Make it work with what you have on hand – bread, different fruit or jam combos or yoghurt for a healthier finish. You'll need a 20cm (2L-capacity) baking dish for this recipe. 

Jamie Oliver’s baked berry cheesecake

Jamie Oliver’s baked berry cheesecake
Jamie Oliver's baked berry cheesecake

Think you've had your fill of berry cheesecakes? Think again. This quick and easy recipe by Jamie Oliver is perfect served warm or cold – either way, you won't be able to resist going in for seconds. You'll need a 20cm round, 6cm-deep springform cake pan for this recipe.

Easy pancakes

Easy pancakes

Make everyone’s morning with these light-as-a-cloud pancakes. Frozen berries work just as well as fresh, and make sure you’re generous with the maple syrup! If sweet breakfasts are not your thing, these work just as well for a yummy family supper.

Alison Roman's raspberry ricotta cake

Alison Roman's raspberry ricotta cake

"This cake is the cake that started it all. This cake was the beginning of my love affair with simple one-bowl cakes. The recipe has given birth to many other cakes throughout the years. Some heavy on the citrus, some laced with coconut or cocoa powder. Some with fresh fruit, others swirled with jam (like the variation mentioned in the headnote to this recipe). Every time, it produces something that’s nothing short of spectacular – perhaps my favourite example of just how magical baking really is.”

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)
  • Serves 8
You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls.  Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue.  Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves.  Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish.  What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature.  Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream.  Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup.  Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova.  Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish.  Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base.  Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav.  It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking.  How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks.  If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this  For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly  Lemon and lime tart Passionfruit cheesecake slice
View recipe

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)
  • Serves 8
You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls.  Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue.  Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves.  Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish.  What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature.  Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream.  Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup.  Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova.  Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish.  Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base.  Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav.  It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking.  How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks.  If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this  For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly  Lemon and lime tart Passionfruit cheesecake slice
View recipe
Fresh market
Grapes

Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

No-churn boysenberry ice cream

No-churn boysenberry ice cream

There's no ice-cream machine needed! As the recipe name suggests, you won't need any fancy equipment to make this creamy and fruity dessert at home.

Pancakes with roasted vanilla bean berries

Pancakes with roasted vanilla bean berries

“To me, berries are a perfect fruit! Blitzed into ice cream, macerated, roasted, turned into jam or simply scattered straight from the punnet over your dessert (like these pancakes), it’s impossible to go wrong.” – Tracey Pattison

Vegemite chocolate and raspberry brownies

Vegemite chocolate and raspberry brownies
This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

“VEGEMITE adds a slight saltiness to this sweet classic brownie recipe.” This is an extract from The VEGEMITE Cookbook: recipes that TASTE LIKE AUSTRALIA. Published by Penguin Random House Australia, RRP $29.99

Berry jam and honey cobbler

Berry jam and honey cobbler
Berry jam and honey cobbler

How sweet it is to be served something as luscious as Darren Robertson’s berry jam and honey cobbler. The jammy filling is made richer with honey and citrus, and topped with cream, it’s a dessert that delivers.

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