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INTRODUCTION A Few Points; The Storecupboard 1. AUTUMN Blackberries: Blackberries Marinated in Cassis to Blackberries with Fromage Frais and Cream; Plums: Plums Baked in Sauternes to Sauteed Plums; Damsons; Apples: Croissants with Hot Apples and Creme Fraiche to Apples with Caramel Sauce; Pears: Warm Pears with Melted Mascarpone to Pears and Pecorino; Marrons Glaces. 2. WINTER Pomegranates; Almonds: Tropical Fruits Papaya with Yoghurt and Lime to Mangoes in Moscato; Oranges: A Salad of Oranges and Winter Strawberries to Oranges Baked with Cinnamn and Grand Mamier; Clementines, Tangerines and Mandarins; Fast and Festive: Fried Christmas Pudding with Apricot Sauce to Pan-fried Panettone and Mincemeat Sandwich; Dates: Date, Almond and Honey Cakes to Hot Buttered Dates; Prunes: A Panne Plate to Prunes with Vanilla Ice Cream and An Aromatic Syrup. 3. SPRING Eggs and Batters: Flower Blossom Yoghurt Custard to The Twenty-Minute Tiramisu; Pineapples: Ananas au Kirsch to Pineapple with Passion Fruit; Bananas: Blueberry and Banana Salad to Bananas Baked with Cardamom and Orange; Creams and Cream Cheeses: Fromage Blanc to Crema alla Mascarpone; Staples and Stodge: Rice Pudding with Orange Zest and Ginger to Sweet Gnocchi; Ice Cream: Instant Raspberry Sorbet to Espresso Ice; Chocolate: Quick Cake to Hot Souffle; Lemons: Little Pots of Lemon Cream to Lemon Syllabub. 4. SUMMER Cherries: Hot cherries with Calvados and Chevre; Strawberries: Strawberries in Beaujolais to Strawberries with Mint and Orange; Raspberries, Loganberries and Mulberries: Almond Raspberry Shortcake to berries on a Leaf; Red, White and Blackcurrents: Cheat's Summer Pudding to Warm Red Fruit Compote; Gooseberries: Peaches Marzipan Peaches to Peaches with Orange Blossom honey; Apricots: Warm Apricot Tart to Apricots Stuffed with Ricotta and Fennel; The Brulee: Nectarine Yoghurt Burnt Cream to A Brulee of Scarlet Fruits; Melons: Utter Bliss to Watermelon with Feta.