Fruit

A splash of prosecco vinegar gives plum jelly a lovely tanginess, which contrasts beautifully with the creaminess of this vanilla panna cotta

The barbecue isn’t just for savoury treats – spoil guests with these doughnuts filled with boozy pineapple and creamy coconut ice cream

Use chocolate spread and granola to make this super-easy comfort pud

This favourite regional recipe is similar to a French clafoutis, but with a spongier texture

A suitably monstrous-looking treat for Halloween – and far healthier than the usual bucketloads of sweets and chocolate

Clafoutis is a pudding that originates from Limousin in south central France. Traditionally made with cherries, it works just as well with plump seasonal plums. Serve warm with a dollop of crème fraîche

Part ice cream, part cheesecake? Don’t mind if we do. This is a great little prep-ahead number for all of your summer entertaining needs. Simply remove from the freezer 15 minutes before serving. You can play with the fruit; blackberries, cherries or strawberries would all ripple well here

Try swapping the peaches for plums or apples (use eating apples, so they maintain their shape).

Charring watermelon adds a smokiness that works really well in savoury dishes. Don’t be tempted to cut the slices any thinner or you’ll risk the fruit cooking all the way through and softening before the watermelon chars on the outside. This recipe makes a generous quantity of dressing, but better to have too much than too little