“I am very lucky that I have a small cherry tree in my garden, producing a few handfuls of the delicious stoned fruit every year. It’s a real treat to be able to eat a few straight from the branches. I’m a massive supporter of the UK cherry industry. Sadly, we are losing many old orchards due to cheap (and tasteless) foreign imports with no story, or local history, attached. So why don’t you plant a cherry tree in your garden and watch it grow! Clafoutis is simply a sweet batter (sometimes with almonds added) that entombs fruit (traditionally the cherry) – it’s just a lovely pudding. Some people leave the stones in their cherries, but I take them out so you can take a big mouthful without worrying about your teeth! Accompany with something creamy, all I ask is that you serve the clafoutis warm.”

Serves 4

INGREDIENTS

2 eggs

80g plain flour

80g melted butter

60g caster sugar

150mls milk

2 handfuls of pitted British cherries, pitted

Icing sugar for dredging

A small knob of butter for greasing

Vanilla ice cream, crème fraîche or clotted cream to serve (optional)

METHOD

Pre-heat oven to 185°C.

Start by greasing 1 large or 4 small oven-proof dishes with butter.

Then make a batter by combining the egg, flour, melted butter, caster sugar and milk in a bowl. Allow this to rest for 5 minutes.

Divide the pitted cherries between each dish and cover with the batter onto the fruit and bake in the oven for 35 to 40 minutes, until golden and risen. It may soufflé up a little and fall when it gets to the table – that’s fine!

To serve, dredge with icing sugar, and serve with something creamy and rich.