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Summer fruits steeped in red wine, Monbazillac, basil and mint

A simple treat for a summer day, Raymond Blanc combines refreshing red fruits with mint, pepper and citrus flavours. Serves 4. From Raymond Blanc Kitchen Secrets (S2)

For the fruit
230g/8oz raspberries, preferably Glen Doll, Glen Ample or Autumn Bliss
160g/5½oz strawberries, hulled and quartered, preferably Mara de Bois or Marshmello
100g/4oz blackberries, preferably Loch Ness
30g/1oz redcurrants (optional)
30g/1oz blackcurrants (optional)
4 tsp caster sugar
12 fresh mint leaves, roughly chopped
6 fresh basil leaves, roughly chopped
6 fresh lemon verbena leaves or Vietnamese coriander
40g/1½oz wild strawberries (optional)
For the wine
250ml/7fl oz Monbazillac or other white dessert wine
90ml/3½fl oz red wine
40g/1½oz caster sugar
½ tsp freshly ground black pepper
2 tsp vanilla extract
To finish the dish
½ Charantais melon, scooped into 12 balls with a melon baller
100ml/4fl oz pink Champagne, chilled
4 sprigs fresh mint

For the fruit, gently mix together all the ingredients in a large bowl and leave to macerate for 30 minutes.

For the wine, place the Monbazillac, red wine, sugar, pepper and vanilla in a small saucepan, bring to a boil and simmer for one minute. (This will burn off the bitter taste of the alcohol, and also means that children will be able to enjoy the dish.)

Remove the pan from the heat, add 100ml/3½fl oz cold water and set aside to cool to blood temperature.

Add the cooled wine mixture to the macerated fruit, mix in the melon balls and refrigerate, covered, for at least six hours and up to one day.

To serve, place the fruit mixture into a large glass serving bowl, or four individual dishes, and pour over the Champagne. Serve immediately garnished with the mint sprigs.

Raymond makes a cage of caramel to serve, by dissolving 300g of sugar in water (he says to move the pan rather than stir to let it dissolve). Heat over a medium heat for 8-12 mins, to 170C. Immerse pan in water to halt the cooking & spread the caramel (using a broken whisk) to make angel hair strands. Add in fennel, dried chopped rasberries, lemon zest, chopped herbs (mint). Cut into squares once hardened.