PEACHES are now in season. Choose fruit with soft velvety skin and a bright complexion and don’t store them in the fridge as this can turn their flesh floury.

Although gorgeous eaten just as they are, lashings of whipped cream or a drizzle of honey can enhance their sweetness. Caramelising the flesh on a hot griddle will add an extra dimension, and poaching peaches in wine is also a worthy way of serving them.

For a summery cocktail, puree the fruit and use in a classic Italian Bellini recipe, or chill into an icy sorbet. Tarts, pies and crumbles will all put peaches to good use.

* Jonathan Parnell is executive chef at Filini at the Radisson SAS Hotel, Birmingham.