Make the most of summer's ripe, sweet berries with our favourite cherry recipes. You can't beat a classic cherry pie or an indulgent Black Forest gâteau.
There are many different types of cherry, including maraschino, griotte and Morello cherries, from which kirsch and Black Forest gâteaux are made. Look out for telltale punnets of deep red cherries in markets from mid-July to the end of August. The best cherries are plump, firm, glossy and free of blemishes; the stems should be fresh and green. Cherries benefit most from being stored at cooler temperatures - warmth can compromise their flavour and texture.
A perfect bedfellow for rich ingredients, it's no surprise that perhaps the most iconic cherry dessert is the decadent Black Forest gâteau, with its layers of deep, dark chocolate, fluffy cream and kirsch liqueur. For something lighter, eat sweet cherries straight off the stalks, or remove the stones before stirring into Greek-style yoghurt with a drizzle of honey. Dried sour cherries impart that all-important sweet-sour tang to many Iranian and Middle Eastern dishes; alternatively they're just the thing to add a little extra pizzazz to your morning muesli. Sour cherries are an excellent foil for fatty meats, and so are perfect for giving a classic duck dish a summer twist - try adding them to sauces or chopping the flesh into spicy salsas.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.