Summer pudding

Grease a 500g loaf tin with a very small amount of oil and line with clingfilm – allow this to overhang at the edges so you can easily cover the pudding when it is finished.

Take a large pan and add the sugar, cassis and 3 tbsp of water. Bring to the boil and simmer for a few minutes, or until the sugar has dissolved and the mixture begins to bubble and thicken.

Wash all your fruits with cold water, then hull and quarter the strawberries. Add the strawberries and blackberries to the pan and cook for 2-3 minutes until they soften very slightly, then stir through two-thirds of the raspberries and remove from the heat. The berries should be surrounded by lots of delicious jammy juice. Set the mixture to one side and allow to cool briefly.

Use a serrated knife to remove the crusts from the loaf. Dip the slices into the berry juice, then arrange a few along the bottom of the prepared tin, juice-side down, making sure they fit snugly. Cut slices to size and continue to line the sides of the tin in the same way.

Use a slotted spoon to transfer the berries into the centre of the tin, using the back of the spoon to compress the mix tightly so that there are no gaps. Pour over three-quarters of the liquid, reserving the rest for the topping. Cover the berries with the remaining slices of bread, dipping them into the juice and placing juice-side up.

Cover the pudding with the clingfilm, then place a heavy weight on the top to compress it. Chill overnight, or for at least 12 hours.

Return the remaining juice to the heat and add the rest of the raspberries. Simmer until the mixture is thick and jammy, then chill until needed. When ready to serve, take a large rectangular plate (preferably one with a lip) and unfold the clingfilm from the top of the pudding. Turn out onto the plate, give it a gentle shake and then lift the tin away and remove the film. Top with the berry sauce and decorate with fresh berries and mint leaves, then serve with lashings of double cream.