Fruit Filling

4/ Delicious daiquiri

When blended, these fillings are great for a smooth, vibrant sweet glaze with a touch of acidity that can be used for many desserts such as finishing a cheesecake or an Eton mess.

2/ Super souffleé

The tangy flavour of the cherry can transform a light soufflé, which can then be paired with a sweet ice cream or sorbet.

3/ Gorgeous granita

The acidity that the red cherry provides along with the sweetness means it is a great ingredient for a granita. The bright red colour creates a stunning serve and the flavour profile makes it a perfect refresher pre-dessert.

Country Range Fruit Filling

Pack size: 2 x 2.5kg

Superb for summer, you just can’t beat a well-made Daiquiri and nowadays it’s easy to make them as a mocktail too. Simply blend with ice and you have the perfect drink for summer due to its radiant colour and well-balanced flavour profile.

5/ Saucy saucy

A fun all-year-round alternative to cranberry sauce, I love making a regal red cherry and red wine sauce using the cherry fruit filling. It’s great with duck.

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Recognised as the legendary Italian who taught Jamie Oliver all he knows about Italy’s cuisine, Gennaro Contaldo is one of the UK’s best-loved chefs, author of a dozen best-selling Italian recipe books and TV personality, featuring on shows such as Saturday Kitchen and Two Greedy Italians. We caught up with Gennaro to discuss the state of play in the industry, mentors, beating the rising prices and his latest book - Gennaro’s Cucina.

How do you think the hospitality industry and the life of a chef has changed in the last few years?

It has changed immensely and all for the better. Technology has greatly improved the bookings and ordering systems; kitchen equipment has improved making laborious tasks more efficient and timesaving; ingredients are more easily accessible.

Chefs have better work conditions with more time off, there is more recipe sharing and the profession has gained more respect. It is still hard work being a chef but it is more rewarding and there are so many opportunities, especially in London and the big cities where there is a wealth of different cuisines, styles and trends.

What do chefs and businesses need to do to survive and thrive in the next year?

It certainly has been a challenging couple of years for restaurants and things are not going to get any easier. But it certainly isn’t the end for restaurants, people still want to eat out. Seeing how resilient they were during the pandemic and