FIVE ways with...

1 Make chutney with chopped strawberries, red chilli, red onion, coriander, lime juice and whizzed kaffir lime leaves. Serve with barbecued chicken thighs.

2 Make a salad with cos, sliced avocado, sliced strawberries and a raspberry vinegar and walnut oil dressing. Sprinkle with toasted pine nuts. Serve with tempura-battered vegetables, roasted quail or poussin or vege fritters.

3 Sizzle sliced peach wedges in butter, adding fresh tarragon when golden. Add soft raspberries to the pan, squish a little and pour everything over a still-warm carved roast chicken on a bed of lettuce. Scatter with edible flower petals and serve.

4 Beetroot, raspberries and goat’s cheese… so good together. Roast the beetroot and make a balsamic and raspberry dressing using crushed, sieved berries. Arrange the beetroot and goat’s cheese on salad greens, including baby nasturtium leaves, add raspberries and drizzle with dressing. Top with pan-fried capers before serving.

5 Make a quinoa salad with baked feta (slice thinly and bake on high until golden), pistachios, toasted almonds, basil and baby mint leaves, chives and chopped preserved lemon. Dress with a tangy vinaigrette (mustard, tarragon and vinegar) and scatter with raspberries, strawberries and blueberries to taste.