Makes 4 x 450g jars
600ml cider vinegar
5cm piece cinnamon stick
1 tsp allspice berries
Finely grated zest and juice of 1 orange
1.5kgs firm, ripe cherries
750g granulated sugar

Method

Put the vinegar, cinnamon, allspice berries, orange zest and juice into a pan and bring to the boil. Boil for 4-5 minutes then strain and allow to cool.

Prick each cherry with a needle (prevents splitting). Add the fruit to the cold spiced vinegar in a clean pan. Bring slowly to simmering point, then simmer very gently for 10-15 minutes until cherries are tender. Using a slotted spoon lift out the cherries and pack them into warm sterilised jars.

Return the spiced vinegar to the heat, add the sugar and stir until dissolved. Boil for several minutes to reduce and thicken. Pour this hot spiced syrup over the cherries and seal immediately with vinegar proof lids. Store in a cool dark place and ideally keep for 8 weeks before eating.

Ingredients:

200g unsalted butter, diced
300g dark chocolate, broken up
275g soft brown sugar
3 large eggs, lightly beaten
2 tablespoons strong black coffee
250g self-raising flour
300g cherries, stoned

Method:

Preheat the oven to 170 degrees C, Gas 4. Line a 20x25cm baking tin with non-stick baking paper. Melt the butter in a large pan and then, off the heat, stir in the chocolate until melted.

Beat in the sugar, eggs and coffee, then the flour to make a smooth glossy mixture. Stir in the cherries.

Pour into the tin. Bake for 25-30 minutes until set with a crust but still a little gooey in the middle. Cool in the tin before cutting into squares.

Dessert, Serves 8

Ingredients:

250g pack ready-made shortcrust pastry made with butter or home made pastry using 150g plain flour and 75g butter
250g fresh cherries, stoned
125g butter
125g caster sugar
3 eggs
125g ground almonds
25g flaked almonds

Method:

Preheat the oven to 200 degrees C, Gas mark 6. Place a baking tray in oven to heat up. Roll out the pastry and use to line a 9 inch loose bottomed flan tin. Chill for 10 minutes to allow the pastry to rest, then bake blind for 15 minutes. Reduce the oven’s temperature to 190 degrees C, Gas 5.

Scatter the cherries over the base of the tart. Cream the butter and sugar together until it’s pale and then beat in the eggs, one at a time. Fold in the ground almonds. Spoon over the cherries and spread level. Sprinkle with the flaked almonds.

Bake for 40-45 minutes on the pre-heated sheet until the top is golden. Serve with cherry ice cream!

Ingredients:

300g fresh cherries, stoned
100ml half fat cream or half fat creme fraiche
100ml low at fromage frais
1 tsp vanilla extract
4 tbsp demerara sugar
You will also need 4 x 150ml ramekins

Method:

Put the cherries in a saucepan with 100ml of water. Cook over a high heat until simmering, then lower the heat and let simmer gently until the fruit is slightly softened, 5-7 minutes. Remove the pan from the heat.

Put the cream or creme fraiche, fromage frais and vanilla extract in a bowl and mix well. Divide the cherries between the 4 ramekins.

Spoon the cream mixture over the cherries, then top each serving with 1 tablespoon of demerara sugar. Put the ramekins under a preheated hot grill until the sugar melts and begins to caramelise. Remove from the heat and serve.