Dessert: Serves 4. Total time: 20 minutes, plus 2 hours chilling
Elderflowers are as sure a sign as any that summer is well and truly here. I delight in both their flowers for adding to compotes and syrups at this time of year, and look forward to their berries later on in the summer for adding to apple crumbles and pies. And however inexperienced a forager you are, with that unmistakable musty scent, they are instantly recognisable.

1 bottle red wine
a few elderflower heads (optional)
100g caster or vanilla sugar
500g strawberries
250g raspberries

Place the wine, and the elderflowers if using, in a medium-size saucepan and bring to the boil, then simmer over a medium heat until reduced to a little less than half the volume. Add the sugar and stir to dissolve. Leave the syrup to cool completely.

Hull the strawberries ­ if they are stubborn then slice off the tops. Cut them into halves or quarters if they are large, and place in a bowl with the raspberries. Pour over the syrup, discarding the elderflower heads and chill for a couple of hours. Take out of the fridge some 20 minutes before serving.