The red currant is Ribes rubrum and Ribes sativum. They´re round, small berries that often retain withered remnants of the flower that grows opposite their stem end. The delicate fruit is picked in clusters to avoid damage. Red currants are tart but can be eaten fresh, cooked or dried.

Add fresh red currants jam to cornmeal pancake batter. Combine nectarine slices, fresh red currants jam and chopped thyme in a baking dish, top with a mixture of butter, sugar, oats and flour then bake into a crisp. Toss red currants with chopped frisee and vinaigrette for a winter salad. Spread fresh red currants over shortbread dough, top with steusel dough and bake into bars.