Winter berry bellini

In a large pan, mix the berries, sugar, spices and lemon juice. Set over a medium heat and cook for 15 minutes, keeping an eye on the heat so it doesn’t boil too rapidly, and stirring occasionally to ensure all the fruit is heated through and the sugar dissolves without burning. Once the mixture is thick enough to coat the back of a spoon, remove from the heat and let it cool for at least 1 hour.

Blend with a stick blender or in an upright blender. (For a seedless purée, after blending, pass it through a sieve with a spatula.) Take Champagne 10 flutes, put 2tbsp purée into each, then top up with sparkling wine. If not using straight away, keep the purée chilled for up to 2 days.