Are there more blakcberries around than usual

A.� Reports suggest this has been a record harvest of wild fruit. The heavy rains of last year - along with a mild winter without much frost - means there has been a very large crop of berries in woodlands and hedgerows. Figures from commercial fruit harvesters, supported by the National Farmers' Union, shows it has been the best for several years, and are as much as 13 per cent up on last year. English cider growers are expecting a bumper harvest of about 100,000 tons.

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Q.� Which fruits are more prolific

A.� Blackberries, elderberries and sloes have been in abundance, and hips and haws, the fruits of wild roses and hawthorns, are covering hedgerows. Inedible fruits such as holly and rowan berries are also in evidence.

Blackberries have probably fared better than most, but walkers have reported more sloes than ever this year. Sloes are the small plum-like fruits of the blackthron bush.

A less well-known fruit - the bullace, which is a rare relative of the damson - is doing particularly well. It is found in remote parts of Cumbria, where the hedgerows are said to be teeming with them.

Elderberries are around in copious amounts, as are the fruits of the less common plants such as the guelder rose.

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Q.� Why exactly have they done so well

A.� The principal reasons for the great crop are likely to be the wet weather of last autumn, when the buds were forming, and the absence of a late spring frost. These conditions are consistent with predictions of climate change and global warming. There will be evidence of this year's wild fruit crop thanks to a scheme to monitor the progress of autumn. The conservation charity The Woodland Trust has 10,000 observers taking part in Nature's Calendar project to record among other things, how well trees and plants bear fruit.

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Q.� What's the best dish to cook up with these autumn fruits

A.� A blackberry crumble is a great pud for cold autumn nights. You will need:

1lb blackberries (damsons or cooking apples can be used)

75 - 100g (3 to 4oz) granulated sugar

175g (6oz) flour

75g (3oz) butter

50g (2oz) caster sugar

Prepare the fruit and place in a two-pint ovenproof dish in layers with granulated sugar.

Sift the flour into a bowl. Rub the butter into flour until it resembles breadcrumbs. Stir in sugar. Sprinkle crumble thickly and evenly over the fruit. press down lightly with a knife.

Bake at 190c (375F/ Mark 5) for 15 minutes. Reduce to 180c (350F/ mark 4) for a further 45 minutes or until top is lightly brown.

Service with cream custard or ice cream.

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By Katharine MacColl