British cherries’ unmistakable flavour can make all the difference to both sweet and savoury dishes. Here are five choice picks from some of the UK’s best chefs There’s a bit of a ritual when it comes to eating fresh cherries. Picking off the stem, biting your way around the stone and, if they’re really, really fresh, the inevitable battle to stop the juice dripping down your chin onto your (inevitably white) top.  The fact that these little red stone fruits are only in season for a few months just adds to their allure – you’ll see them in the shops as the weather gets warm. Then, before you know it, they’re gone, with only frozen or tinned varieties left until next year. Most of them appear during July and August, although varieties grown throughout Europe can appear a bit earlier.  While cherries are perfectly delicious simply eaten on their own, they also work really well in recipes, lending their deep red colour and intense flavour to all manner of dishes, both sweet and savoury. Whether they’re used to garnish a plate, put centre stage in a dessert or cooked down into a sauce for rich meats, they can make all the difference to your cooking. These five recipes come straight...