Cook over a low heat for 5 minutes or so, stirring occasionally. When finished, the cherries should be tender when prodded with a fork. Beat the egg yolks and sugar together (ideally in an electric mixer) until light and airy. 60g/21/2oz unsalted butter 500g/16oz of sweet cherries 100g/31/2oz caster sugar 1tsp of kirsch The grated zest of 1 lemon 2 medium eggs, separated 3tbsp plain flour 1tsp vanilla extract 120ml/4fl oz double cream 1tbsp ground almonds A little icing sugar for dusting Heat the oven to 180C/350F/Gas4 Grease and flour a 23cm (9in) baking dish. Clafoutis, in essence, is a simple batter, easy in itself to make Best eaten no more than a few hours from the oven. In this recipe I have left the pips in because, annoying though it may seem, cherries left this way remain much more flavoursome and juicy. Drizzle a teaspoon or so of the cherry syrup over each of the toasts Serve immediately..

I have always loved clafoutis as it can be made with any summer fruits (try blackberries, peaches or a combination of all three, though you don't need to cook peaches or blackberries first). Rub with a clove of garlic and drizzle with a little olive oil Dress the rocket leaves very lightly with the vinaigrette. Lay the leaves on top of the warm bread, then spoon over the warm melting cheese top with the bresaola and scatter around the cherries. Place the cheese on a square of parchment paper and place on a baking tray. Roast in the oven until the cheese begins to bubble and collapse, approximately 5 minutes.

You want the cheese to be warm and oozing all the way through Toast the bread until golden brown. Pour the honey and the sherry together into a small saucepan Place over a medium heat and bring to a simmer. Stir a couple of times to ensure that the honey has dissolved. Reduce for a minute or so, then pour the warm syrup over the cherries and set aside, allowing to cool. Combine the oil and vinegar together with a little salt to taste.

16 ripe plump cherries 50ml/2fl oz good quality honey (we use the beautiful honey made locally to us in Richmond Park) Half a cup of Fino sherry 1 fennel, tough outer fibres removed, shaved as finely as possible 1 ripe robiola cheese 12 slices bresaola A small handful of wild rocket 4 slices of chewy, peasant-style bread 1 clove of garlic, peeled but left whole 40ml/2fl oz extra-virgin olive oil 1tbsp red-wine vinegar Heat the oven to 200C/400F/Gas6. Leave to sit for a month or two in a cool, dark place before eating. If properly sealed the cherries will keep refrigerated for up to a year.. Robiola is a pungent, creamy, sticky Italian cow's milk cheese.