THIS week’s offering considers the much underused Damson fruit. Available from late July until late October, they are truly delicious but so many people don’t know what to do with them.

Firstly, cooking is essential to release their flavour – a raw damson is not a great taste experience. Damsons are high in a substance called pectin, which makes them ideal for jams, and chutneys. The Lake District’s famous Westmorland Damson is made into a beautiful damson gin which is great at Christmas.

One final thing – we don’t stone the damsons except in the ketchup recipe as it’s a lot of fuss for the chef so make sure you ask your guests to look out for them!

This Damson Cobbler makes a great alternative to plums. For the topping take: 225g (8oz) self raising flour, 2 tsp baking powder, 75g (2 oz) butter, 100g (3 oz) caster sugar, pinch of salt, 1 egg, 100 ml (3 fl oz) milk.

Sift the flour, baking powder, caster sugar and salt into a food processor, add the butter and blend together until it looks like breadcrumbs. Whisk the egg and the milk together and add to the mixture until a light, soft, sticky dough forms. Now spread 900g (2lb) washed and de-stalked damsons into a shallow oven proof pie dish and sprinkle 100g (3 oz) caster sugar over them.

Drop tablespoonfuls of the topping mixture over the damsons trying to leave a small space in between each one. You can at this stage also sprinkle some flaked almonds over the top.

Bake for 30-35 minutes in a preheated oven 190°C (37°5 F/Gas Mark 5) and serve with creme fraiche.

Next is a delightful recipe for Damson ketchup. It is perfect with cold meats such as sausages or chicken and makes about 1.5 litres (2 pts, 12 fl oz) ketchup.

You will need 3 kg (6 lb 9 oz) damsons, 25g (1 oz) currants, 3 small onions chopped, 1.2 l (2 pts) white wine vinegar, 50g (2 oz) salt, 450g (1 lb) Demerara sugar. You will also need a tied bag of spices (which can be bought).

Remove the stones from the damsons and place the fruit in a large heavy bottomed saucepan with the currants, onions and the bag of spices. Add half the vinegar, bring to the boil and simmer gently for about 30 minutes or until the mixture is soft.

Remove the spices and blitz in a food processor until smooth. Then return the puree to the pan and add the bag of spices, the salt, sugar and the remaining vinegar. Again bring to a simmer and cook gently for 1½ - 2 hours or until the ketchup has reduced to about 1.5 litres (2 pts, 12 fl oz). Stir the mixture now and again to prevent it from sticking. Leave to cool and serve.

This is a lovely homely recipe for Damson, cinnamon and nut crumble which is exceptionally easy to make. For the nut crumble topping: 175g (6 oz) wholewheat flour, 75g (2oz) chopped nuts, 75g (2 oz) soft dark brown sugar, 75g (2 oz) butter.

Place the flour in a large mixing bowl and add the butter. Rub the butter into the flour with your finger tips until it looks like breadcrumbs. Add the sugar and nuts and mix well.

Next wash 900g (2 lb) damsons in cold running water and place them in an oven proof pie dish. Mix together 175g (6oz) Demerara sugar with 1 tsp ground cinnamon and sprinkle over the damsons. Spread the crumble topping over the damsons and bake in a pre heated oven 190°C (375°F/Gas Mark 5) for 30-40 minutes or until the topping is golden. We serve this with hazelnut ice cream – a damson fine treat!

* Sheila Benson and Sean Millar are at The Side Door, 29a Hope Street, Liverpool. Tel: 0151 707 7888.