(Serves six)

Leftover red wine usually goes into sauces and casseroles, but from time to time, I use it for a syrup. Put equal volumes of red wine and sugar in a saucepan with a cinnamon stick, a few cloves, some nutmeg, and a spiral of orange zest. Bring to the boil, and simmer for five to 10 minutes.

Allow to cool, and then strain into a clean juice bottle, and store in the refrigerator. Alternatively, bottle while hot in glass, and sterilise the bottles.

Red wine syrup is excellent with soft fruits. For a simple dessert, halve three ripe canteloupe melons, and scoop out the seeds.

Fill the centre with ripe berry fruits. Pour on a little syrup, and chill until required – not too long or everything in the refrigerator will smell of melon.