Cherries are delicious enjoyed straight from the punnet as a summer snack or as part of a fruit salad. Cherries need to be stoned before cooking; this can be done very easily with a cherry pitter which can be bought at most good cookware shops. They can then be used in cakes, muffins and clafoutis and to make jam or even cherry brandy.
Cherries are frequently found at the end of a meal, either in cakes, puddings or pies. The Black Forest gâteau from Stephen Crane illustrates how well cherries work with chocolate to make a classic dessert cake. For something a little less rich, but still quite luxurious, Pascal Aussignac's Griotte cherry clafoutis is gorgeous as a dessert or for a French-inspired tea. Matthew Tomkinson's Cherries jubilee with vanilla and yoghurt panna cotta is another notable dessert with the creamy vanilla yoghurt panna cotta providing a contrast to the sharp, sumptuous taste of the cooked cherries.
Cherries can also be used in savoury dishes to offset rich and fatty meat; try Nuno Mendes' Pork secretos with artichokes and red wine tapioca or Luke Holder's Pigeon, coffee-cured foie gras, Isle of White cherries and spiced bread.