I really like this sauce in summer as it goes with absolutely everything – Greek yoghurt, pancakes, waffles, porridge, ice cream.  I use slightly less maple syrup than the original and add a tiny bit of cornflour.  It has a lovely taste of blueberries without being too overpoweringly sweet.

Here’s barely a recipe: 300g blueberries, 1/4 cup pure maple syrup – simmer on medium heat for 3-4 minutes until thickened slightly but berries still intact.  Add a scant teaspoon of cornflour to a small amount of water and mix until smooth.  Add a bit at a time to the blueberry mixture while still on the stove, stirring, until it reaches a thickness you desire.

I don’t want it super thick, just a tiny bit, so it clings to the delicious food you’re pouring it over.

Adapted from: Nigella Express