Along with these I collected some blackberries and elderberries in Dorset and added some bought strawberries and raspberries though foraged wild strawberries would have been better.
Sieve off the liquid into a saucepan pushing through some of the fruit pulp, add a couple of tea spoons of caster sugar and boil to dissolve.
When this syrup has cooled slightly pour over the rest of the blackberries, elderberries and the bilberries to par cook and leave to cool.
when cool add the raspberries.
In another saucepan push the rest of the fruit through the sieve with the back of a wooden spoon until you have collect all the fruit pulp.
Add more caster sugar to taste and bring to the boil and reduce.
Hull and chop the strawberries and macerate in a little lemon juice with some more caster sugar.
Add to the other berries in the fruit juice.
Dry toast the hazelnuts in a pan - remove the papery skins and place in a mortar and pestle and break up.
Mix the nuts with some broken up digestive biscuits.
Add a dollop of the reduced fruit pulp to a plate and with the back of a spoon swoop across the plate.
Add a dollop of clotted cream and scatter with the nut and biscuit mix.
Spoon on the mixed berries and serve.