The UK is home to some seriously good fruit. Apples and pears in the autumn, berries of all kinds during the summer and more unusual specimens like quince in the winter. But when it comes to stone fruits, the bright, beautiful cherry has to take the top spot. Only in season for a few months every year, when they’re at their best they’re the juiciest, most flavourful ingredient money can buy.

But while they taste fantastic simply plucked from the punnet and eaten whole, they can transform dishes – both sweet and savoury – imparting their incredible colour and sweet flavour into recipes. From tangy sauces for meat to bakes, preserves and refreshing drinks, these are our favourite ways to cook with them.

In Georgia, pairing rich meats with sweet fruits is a common occurrence, and it results in some seriously tasty dishes. These simple pork skewers are barbecued or grilled before being drizzled with a cherry and dill sauce. It might sound like an odd combination, but the fatty pork and tangy, fresh sauce contrast to create an explosion of flavour.

A heaving meringue topped with big soft dollops of whipped cream, shards of crunchy pistachio brittle, a vibrant cherry syrup and plenty of whole cherries to garnish – this is a dessert that just begs to be dived into. Make the meringue, syrup and brittle in advance, then just assemble everything at the last minute for a fuss-free end to a summer dinner party.

Another classic example of cherries and chocolate working in harmony, this torte is seriously moreish. Studded with halved cherries, the chocolate sponge is given an additional fruity boost thanks to the kirsch-infused Chantilly cream served on the side.

Cherry and chocolate go incredibly well together – just ask the bakers of the Black Forest. This simple drink shows off the combination brilliantly, blitzing together fresh cherries, a chocolate water ganache and a shot of kirsch for good measure. There’s nothing better to sip on as the sun goes down on a hot summer evening.

In the middle of a heatwave, you want something seriously refreshing, and this simple dessert fits the bill perfectly. Rosé wine is simmered with cherries, vanilla, cinnamon and sugar until well infused, before being strained and blended to a smooth light soup. It’s topped with flaked almonds and a dollop of crème fraîche, plus a few chopped cherries for a bit of texture.

Another savoury recipe that proves cherries are just for pudding, this combination of rich duck breast and roasted courgettes are brought together with a boozy cherry sauce, bolstered with chicken stock, honey and olive oil. It takes just minutes to prepare while the duck and courgettes are resting – throw everything into a blender, blitz, then heat through.

Clafoutis is one of those classic French desserts that will never go out of style, and this is one of the finest recipes you'll find for it. The soft, cherry-stained filling is incredibly satisfying to eat your way through, and the ground almonds create a rich, decadent texture.

As the last few cherries are harvested it can be hard to say goodbye to these beautiful stone fruits for another year. But fear not – a simple jam will preserve their fruity flavour for the colder months. All you need is the cherries, some pectin-rich jam sugar and a little lemon juice to make your own (just make sure your jam jar is sterilised first).