Mixed berries

No: blend them straight from frozen for a thick, cold smoothie. Add the liquid first, then the berries, so they are less likely to jam the blades.

Use them frozen, toss them in a little flour from the recipe, and fold them in gently just before baking. This helps keep the fruit from sinking and releasing too much juice into the batter.

Rinse fresh berries briefly under cool running water just before eating, then drain or pat them dry; washing them ahead of time can make them spoil faster. Frozen berries sold ready to eat do not need washing.

Keep fresh berries dry and refrigerated in a shallow container, and remove any mouldy or crushed berries promptly. Eat them within a few days; freeze any you will not use in time.

Yes. For a quick sauce, simmer them in a small pan over medium heat for about 5–8 minutes, stirring until they soften and release their juices; add a splash of water only if the pan looks dry.

They work especially well with porridge, yoghurt, pancakes and overnight oats. For a simple dessert, spoon warm berries over vanilla ice cream or serve them with a crumble topping.

Use an equal weight of fresh or frozen raspberries, blueberries, blackberries or chopped strawberries. For baking, frozen fruit can go in straight from the freezer, though it may need a few extra minutes in the oven.