Rosie Sykes’ budget recipes with raspberries

When baked, this top-drawer summer berry takes on a lovely floral note that you’ll not be able to get enough of

Raspberries are a top-drawer summer fruit that are at their best (and cheapest) between June and October. Part of the rose family, they have a fragrant, bittersweet flavour and soft texture, with the crunch of the pips right at the end. (My very clever ice-cream-making friend Kitty Travers even makes a delicious, refreshing summer drink from the pips that she sieves out of her raspberry creations.) They can, of course, be eaten raw with cream, and work well in a multitude of puddings, but they’re also fantastic in baking, because, when cooked, they take on a lovely floral note. Frozen raspberries are good value and readily available all year round, and will work just as well in most recipes.

Rosie Sykes is a chef and food writer. Her next book, Every Last Bite: 70 Recipes to Save Time, Money and Resources, will be published by Quadrille next year.