Add the berries to a small bowl and pour over the Port. Add in the sprigs of thyme. Leave to soak in the port for 20 mins or so. Heat up a small saucepan over a medium heat. Pour in the berry/port mixture.

Bring to a gentle simmer. Season with a touch of white pepper and salt. Once the blackberries are heated, gently lift them out of the sauce, and set aside. These will be re-added later. This is so they don't break down as the sauce reduces. Add in the balsamic vinegar, stir through.

As the sauce reduces down slowly, stir occasionally and add the Worcester sauce and honey. Mix through until well dissolved. Season with black pepper to taste.

Reduce the sauce down until beautifully glossy. Now add in beef stock 1tbsp at a time whilst stirring it well to loosen it up. You'll probably need to add around 5-6 tbsp worth. Just keep adding a little stock, allow it to reduce a little, then add some more. Here I like to stir in some of the cooking juices from the meat, to add extra flavour, but this is optional.

Leave on a very low heat until ready to serve. When ready to serve carefully remove the sprigs of thyme and drizzle over your dish then re-add the blackberries to the plate. These add little bursts of tart sweetness. Enjoy! :)