Fool proof food

Recipe for Rose Elliot’s Berry Skewers with White Chocolate Sauce.

Makes 20

200g mixed berries (such as small strawberries, large blueberries, raspberries)

White Chocolate Sauce: 100g white chocolate, in pieces 120ml double cream

To make the sauce, melt the chocolate, then remove from the heat and stir in the cream. Put into a small serving bowl and set aside to cool.

Spear one or two berries onto each of 20 small wooden skewers or cocktail sticks — enough for a mouthful. Arrange the skewers around the bowl of dip and serve.