pickling

It is best to do this around a week in advance at least, and once made they will keep in sterilised sealed jars for months – meaning you can hang on to cherry season for even longer! (Once opened, store in the fridge).
• To sterilise your jars, wash with hot soapy water then put in a low oven for around 10-15 minutes.
• Pour the white wine vinegar, bay leaves, peppercorns, juniper berries, caster sugar and water into a pan and simmer for around 10 minutes.
• Whilst this is cooking, de stalk and pit your cherries. Pack the cherries into the sterilised jar/s and pour over the vinegar mix, ensuring all cherries are covered. Tightly seal and leave in a cool dark place for at least a week.

bruschetta

• First, preheat the oven to around 180c.
• Spread the walnuts out on a tray lined with baking paper.
• Toss in a tsp of olive oil and toast for around 10-15 minutes. Set aside to cool.
• Next, slice your ciabatta at a slight angle, into 1cm slices. Lightly brush with olive oil on each side and place under a hot grill until evenly golden.
• Put the cream cheese in a bowl with a pinch of salt and whisk until light and fluffy.
• Spread a teaspoon over each of the ciabatta toasts and top with the pickled cherries, crumbled walnuts, fresh thyme and black pepper.