Yes, the cherries are ripening. We have finally reached that glorious point of the year when this luscious fruit can be harvested close to home, thanks to one of the surviving cherry orchards in Milton Hill, near Harwell, where you can actually pick your own. If I'm really honest, I'd advise eating them as they are, straight off the tree. They are such a perfect fruit, I don't think anything need be done to enhance their flavour further. They can easily stand alone. However, this is one classic French recipe which is particularly useful if you got carried away and picked so many cherries some ended up in the kitchen.

You will need: 1 lb (700g) fresh picked cherries 2oz (65g) butter 4 free range eggs, also two extra yolks 4oz (125g) caster sugar 3oz (75g) plain flour 1pt (600ml) milk Icing sugar for dusting Method: Grease a shallow ovenproof dish large enough to contain all the cherries once they have had their stones removed.

Place cherries in the dish along with half an ounce of the butter.

Melt the rest of the butter then let it cool but not set.

Beat together the eggs and egg yolks with the sugar until the mix begins turn a soft cream colour, then add the melted butter and whisk again.

Add the flour gradually, beat well then add the milk.

Now all you have to do is pour the batter mix over the cherries and bake for approximately 45 minutes at 190C/375F or gas mark 5. When it's done the dish should be a delicious golden brown and firm to the touch.

Dust with a little icing sugar and serve warm with lashings of double cream or yoghurt.