• MACERATED CHERRIES

Halve and pit cherries, dust with sugar, pour over a little kirsch, cover and steep for 1 hour. Serve with crêpes or ice cream.

• CHERRY COMPOTE

Put 300 grams cherries in a saucepan with 1 tablespoon sugar and a few pinches of ground cinnamon. Cover pan and cook gently until juices run. Stir in 1 tablespoon redcurrant or damson jelly (or a red fruit jelly of your choice). Cool.

• PICKLED CHERRIES

Dissolve 350 grams granulated sugar in 400ml white wine vinegar. Add 2 bay leaves, a piece of cinnamon stick, 1 teaspoon coriander seeds, 6 cloves and 6 peppercorns. Cook very gently for 7–10 minutes, then cool pickling mixture. Put cherries in a clean jar, pour over pickling liquid. Store in refrigerator for a week before using. The cherries keep for about a month. Serve with cold meats like duck, lamb, pork and chicken, or meat terrines.

• MICROWAVED CHERRIES

Put 300 grams cherries and ¼ cup water in a shallow dish. Sprinkle with 3 tablespoons sugar. Cover dish with microwave film. Microwave on high for 1½ minutes. Remove from microwave, carefully lift off film, stir, put film back in place and return cherries to microwave. Cook for 1–3 minutes, until tender.