There’s nothing that marks the arrival of summer like red, ripe juicy fruit. Planning the menu at my pub is always so enjoyable when there are strawberries, plums, cherries and raspberries to play around with. You can put them in puddings and cakes, or when they start to go soft turn them into jams or use the juice in cocktails. Now is the time to feast on them, either with cold cream or ice cream, in an Eton mess or a pavlova. I’ve paired them with elderflower cordial in my fondant fancies.

Source: The Times July 26, 2021 15:56 UTC