From strawberries and cream at Wimbledon, to cranberry sauce at Christmas, berries play a huge part in Britain’s classical cuisine, and are highly adaptable for both sweet and savoury dishes.

The height of Summer is epitomised by juicy strawberries, sweet raspberries, plump blueberries and tart gooseberries, and they feature in many traditional desserts, such as Marcus Wareing’s raspberry twist on an Eton mess, and Dominic Chapman’s grown up version of strawberry jelly.

Late Summer and early Autumn sees the hedgerows bursting with a bounty of blackberries, elderberries and hawthorn berries to name a few, and the cooler weather welcomes in comforting foods such as Adam Gray’s apple and blackberry crumble.

Not confined to puddings, tart berries work particularly well in savoury dishes, with Anna Hansen’s gooseberry chutney perfect for a cheeseboard, and James Mackenzie pairs a vibrant elderberry dressing with a delicious venison tartare and haggis Scotch egg.