Get fruity this summer with the fabulous array of long awaited British soft fruits.  Resident foodie Carla Mills tells us how to make the most of them by using our sweet, juicy and colourful berries in everything from breakfast dishes to desserts, salads and snacks.

• Swirl raspberries into crushed meringue and whipped cream and layer in tall dessert glasses
  


• Simmer strawberries with a little sugar and cassis to serve warm over vanilla ice cream and crushed shortbread
  


• Blend crushed blueberries with whipped cream and fill a buttery shortcake or freshly homemade scones
  


• Simmer gooseberries with a little sugar and butter until softened, blend and serve as a sharp compote for oily fish or rich meat
  


• Serve halved strawberries with ricotta drizzled with honey and toasted almonds
  
  
• Layer whipped cream with vanilla custard, crumbled ginger cake, and fresh raspberries and blueberries for an instant trifle
  


• Bake gooseberries under a thick shortcrust pastry lid for deep dish pie to serve warm with cream
• Simmer mixed berries with honey for a few minutes for a quick fruit compote to serve for breakfast with pancakes, muesli or thick greek yoghurt
  


• Scatter blackberries or blueberries into a buttery almond loaf cake or into vanilla scented muffins before baking
  


• Layered crushed ginger biscuits in a glass with sweetened cream cheese flavoured with lemon zest and juice and top with fresh berries for a speedy cheesecake
  


• Toss halved strawberries with balsamic vinegar and black pepper, and scatter over a spinach salad topped with toasted pinenuts and creamy goats cheese
  


• Simmer gooseberries in elderflower cordial and when cool blend with whipped cream and vanilla custard for a sublime summer fool – serve with shortbread fingers
  


• Blend strawberries with yoghurt, banana and oats for a healthy breakfast smoothie


• Combine creamy fromage frais, thick greek yoghurt, lemon curd and crushed ameretti biscuits, swirl in raspberries for a rich but refreshing dessert