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Have you noticed that your local supermarket and delicatessen suddenly has an abundance of fruit on display?

From two-for-one deals on packets of strawberries to the glorious cakes on offer in high-end food shops, summer is all about fresh fruit - the fresher the better.

Top of the pile is fresh fruit which is in season. Forget limp berries which have been flown in from halfway across the globe, now is the time to get stuck into seasonal produce grown here in the UK.

While your default reaction might be to pick up a punnet of raspberries, why not try the versatile and equally flavourful redcurrant? It works beautifully as a condiment to serve alongside lamb or fish - try out a jelly recipe to get the best effect.

Redcurrants are also excellent when paired with a luxuriously creamy dessert. Try this one as a quick dinner party fix - it's perfect in warmer weather when you don't want to sweat over a hot saucepan.

Lemon and redcurrant dessert

To serve four people, chill four wine glasses in the fridge for one hour. Using a food processor or a rolling pin, finely crush or mill 300g of Rich Tea biscuits until you have a crumbly mixture. Pour the crumbs into the bottom of each glass.

Whip together 250g cream cheese with 150ml whipped double cream, 3 tablespoons icing sugar, the zest of a lemon and two tablespoons of lemon curd. Spoon into the glasses and spread down well to cover the biscuit mixture. Top with a handful of washed redcurrants and return to the fridge for at least an hour.

This pudding is delicious served with Marsala wine or Limoncello.