When possible choose fruit by the smell and feel and avoid fruit packaged under wrap. You can always taste a cherry or a grape but generally look for bruising and mould and choose firm sweet smelling produce.

Ripe fruit ages quickly and should not be stored near fresh fruit.

Poaching stone fruit in sugar syrup
Place 250g sugar in a heavy pan with 500ml cold water.

Stir over low heat until the sugar dissolves. When the sugar has dissolved, bring to the boil and boil for 1 minute, without stirring.

Add halved, stoned fruits such as apricots, peaches or nectarines to the simmering syrup, making sure the fruit is completely covered.

Poach the fruit until tender, about 10-15 minutes. Remove with a slotted spoon. Boil the syrup to reduce and pour it over the fruit to serve.

Making a berry puree
Strawberries and raspberries may be pureed raw. Currants and cherries need to be cooked first.

Place hulled and halved strawberries in a blender and puree.

Raspberries need not be hulled or halved. Rub the puree through a fine sieve over a bowl to remove the seeds. Add a little icing sugar to taste.

About 250g fruit will give around 250g puree.

Making a fruit coulis
Add 2 tablespoons liqueur to a sweetened berry puree.