Britain is not blessed with fruit all year round, but for a glorious period over late Spring/Summer it has some real all-stars. Stone fruit and berries are some of the true pleasures on this Earth when they’re sweet and juicy and ripe. Often with great fresh fruit I’d be the first to say you don’t need to do anything to them at all other than take them out of the punnet and put them in a bowl. However, recently we had some friends round for tea (see the results here) and I wanted something which accentuated the sharp and sweet flavour of good nectarines but which looked a little prettier than just a peach. That’s when I remembered the recipe G and I had worked on together about a year ago – Roasted Nectarines.