Raspberry

Keep them unwashed in a shallow container lined with kitchen paper, and remove any crushed or mouldy berries. Wash them gently just before eating; damp berries spoil faster.

Yes. Arrange dry raspberries in a single layer on a tray and freeze until firm, then transfer them to a freezer bag or container. Use them straight from frozen in porridge, smoothies or baking.

Put raspberries in a small pan with a little sugar and lemon juice, then simmer for about 5 minutes until soft and juicy. Push through a sieve to remove the seeds, or leave them in for a thicker sauce.

They work well in a raspberry fool, Eton mess, crumble or summer pudding. Fold them in gently at the end so they keep their shape, or scatter them over porridge, yoghurt or pancakes.

Yes: add them frozen to cakes, muffins and crumble to limit the juice they release while mixing. They may need a few extra minutes in the oven, so check that the centre is cooked through.

Look for plump, dry berries with an even colour and no crushed patches or mould. A little juice at the bottom of the punnet can mean the fruit has been bruised.

Rinse them briefly under cool running water just before serving, then drain or pat them dry carefully. Avoid soaking them, as they are delicate and readily absorb water.