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Neil Forbes, Ghillie Basan and Sumayya Usmani celebrate autumnal berries and get creative in the kitchen with their favourite fruits. Ghillie introduces us to rowan gin, Sumayya makes a quick and easy raspberry ketchup, and Neil prepares a venison steak with blackberries from his garden. Meanwhile, we send Simon Preston on a foraging adventure with Rupert Waites, head chef at the Edinburgh-based pop-up restaurant Buck and Birch, to follow the story of their wild elderberry liqueur.