‘You thought blackberries had passed, didn’t you? Or you’ve eaten them and thought you didn’t like them. No, you need to wait until the last moment, that moment between perfect and spoilt. The blackbirds know that moment. And if the mist comes right then, laying the salt air gently on the fruit, you have something that money can’t buy and chefs can’t create. A perfect, lightly salted blackberry. You can’t make them; it has to come with time and nature. They’re a gift, when you think summer’s over, and the good stuff has all gone. They’re a gift.’
