The English raspberry season is a little later and shorter than the strawberry one and this month is the main picking period (you can sometimes find them growing wild).

Like many berries, raspberries are best eaten within a few days of being harvested. This glorious, flavoursome fruit – too often overlooked in favour of strawberries – can be made into jam or ice cream or added to your breakfast cereal (500g contains 20-30g of fibre – half the recommended daily amount for adults).

Or try what I do: whip some cream, crush a few shortbread biscuits and mix with fresh raspberries to make a simple Cranachan, a traditional Scottish dessert.