WILD CHERRIES

Wild cherry trees (Prunus avium) are common across the UK and in June and July they fruit. If you do spot a tree, keep regularly going back to pick the ripe fruit - the birds normally get there first so you have to be quick!

There are lots of species of wild cherries and depending on the weather and variety, some might be lovely and sweet and some rather sour. They are smaller than the shop-bought fruit but they can be just as good.

Cherry-Cheese toasts

Whilst cherries are great in desserts, I also love them with cheese on toast. You can use any cheese such as goats, cheddar, ricotta or brie but this time I made them with a mild blue cheese. With a green salad, this is the perfect light lunch.

Serves 2 as a light lunch.

Ingredients 

• 200g cherries

• 1 sprig of thyme

• 1 tbsp good quality vinegar - I like this apple balsamic vinegar and the ones from Orkney Craft Vinegar

• Your favourite bread - I like a sourdough baguette for this

• Your preferred cheese - goats, cheddar, ricotta, brie, mild blue and ricotta all work well

• 1 tsp honey

• 1 tsp cornflour

• Salt and black pepper

Method 

• Preheat the oven to 200°c. 

• Wash your cherries, pat them dry, and place them in an oven-proof dish.

• Add the honey, salt, pepper, cornflour, the leaves from 1 sprig of thyme, and stir to combine.

• Roast for 10 minutes and then remove and allow to cool.

• Taste a cherry to check the balance of sweetness and acidity. Wild cherries drastically vary in taste so adjust accordingly.

• Cut into the cherries and squeeze out the stones - this much easier to do when they are cooked.

• Toast your bread and liberally spread on your cheese of choice, top with your roasted cherries and enjoy. If I’m using a cheddar, brie or goats cheese, I often melt the cheese on the toast before adding the cherries.