Dried raspberry

Stir a small handful into porridge near the end so the pieces soften without disappearing. For muffins, flapjacks or biscuits, fold them into the batter or dough while still dry; their tartness works well with white chocolate, oats and lemon.

No, you can eat them as they are. To make them softer for a compote, sauce or overnight oats, cover them with warm water for about 10 minutes, then drain; use the soaking liquid in the dish for extra raspberry flavour.

Keep them in an airtight container in a cool, dry cupboard, away from sunlight and steam. Once opened, seal the pack promptly; discard the fruit if it develops mould or an unusual smell.

Not necessarily: some are simply raspberries with their water removed, while others have added sugar or are coated to stop them sticking. Check the ingredient list for sugar, syrup or oil if you want an unsweetened product.

Yes. Spread clean, thoroughly dried berries in a single layer on a dehydrator tray and dry at about 55 °C until crisp, which can take 12–24 hours depending on their size and moisture. In an oven, use its lowest setting and leave the door slightly ajar if the manual allows it.

Removing water concentrates what remains by weight: dried raspberries provide 33 g of fibre per 100 g, while raspberries provide 2 g. They are also more energy-dense, so a small handful is closer to a fresh serving than an equal-weight comparison.