Cherry

Double-down on the vibrant flavours of summer berries with a simple sorbet to go with your fruit salad.

This is like a luxe version of the school lunchbox slice. The oaty base is still there, but in this reboot it's studded with crunchy cacao nibs and satisfyingly tart sour cherries. A truffle topping gives it a rich finish.

“If you don’t have surplus fresh berries, frozen are a perfect substitute; just give them a little more time in the sauce to warm through and soften,” says Saint Peter's Julie Niland.

The luscious silky texture of this tangy cheesecake makes it irresistible – the fact it’s gluten-free and doesn't have any refined sugar is a bonus.

Inspired by stuffing, this salad combines freekeh with a sherry vinaigrette and sour cherries for a sweet acidity, while Greek feta crumbled on top adds a satisfying tang.

This dark chocolate trifle is too easy to make, ready in just over 20 minutes. Pitted cherries on top ensure it's a delight.

Desserts in the ’70s were all about Black Forest cake and cheesecakes. We figured a combination of the two could only be a good thing. Instead of the cornflour thickened fruit topping of earlier eras, we’ve opted for lush roast cherries. This can be made well in advance, so it’s the entertainer’s friend.