The UK is home to some seriously good fruit. Apples and pears in the autumn, berries of all kinds during the summer and more unusual specimens like quince in the winter. But when it comes to stone fruits, the bright, beautiful cherry has to take the top spot. Only in season for a few months every year, when they’re at their best they’re the juiciest, most flavourful ingredient money can buy.
But while they taste fantastic simply plucked from the punnet and eaten whole, they can transform dishes – both sweet and savoury – imparting their incredible colour and sweet flavour into recipes. From tangy sauces for meat to bakes, preserves and refreshing drinks, these are our favourite ways to cook with them.
