With the sunny weather a near constant in April and with forecasts looking good for May, we take a look at a range easy recipes ideal for chilling at home with.
From cheat's strawberry ripple ice cream to ice cold milkshakes - these recipes are ideal for sunny days.
Sure to delight all the family and very easy to make at home is strawberry ripple ice cream.
A simple 'no churn' recipe, this needs to be made one day and eaten the next so as not to lose its creamy texture.
300ml (1/2 pint) double cream
300ml (1/2 pint) full-fat Greek yogurt
275g (10oz) Bonne Maman Strawberry Conserve
2 tbsp liqueur, such as Crème de Cassis
3-4 sugared rose petals
4-6 crushed waffle cones, to finish
Whip the cream in a large bowl until it just begins to hold its shape. Fold in the yogurt and 200g (7oz) of the conserve.
Spoon half the mixture into a freezer-proof container that is about 5cm (2in) deep.
Stir the liqueur into the remaining conserve in a separate bowl and drizzle over the top of the cream mixture in the container.
Spoon over the remaining cream mixture and freeze for at least 3 hrs (depending on depth of container). Serve in cones or scoops with crushed, sugared rose petals sprinkled on top.
Put 2-3 tablespoons of your favourite conserve into a small microwaveable bowl and add 3 tablespoons of apple juice or water.
Heat slowly in 10 second bursts until the conserve is warm and liquid.
Stir together and drizzle over ice cream or thick yoghurt for a quick pudding.
Thinly slice and freeze half a banana or half a small ripe mango.
Put a handful of frozen fruit in a blender with 3 scoops of vanilla ice cream, 100ml milk and 2 generous tablespoons of Bonne Maman salted caramel spread.
Whizz together until thick and creamy.
Don't have a blender? Don't freeze the fruit just put everything except the milk in a strong bowl and mash with a potato masher until blended together.
Stir in the milk and sieve if you want a smoother result.
Makes 1 thick shake.
Whisk together a 170g pot zero per cent fat Greek yoghurt with 3 generous tablespoons of any fruit jam.
Chill your ice-cream maker if using one, then churn the yoghurt until scoopable.
Alternatively, spoon the yoghurt mix into a shallow plastic box with a lid and freeze for 1-1 1/2 hours until beginning to firm up.
Beat with a fork to break up the solid iced pieces, then refreeze.
Do this twice more. Remove from the freezer a few minutes before serving to soften.
Enough for 2-3 servings.
Make or buy thin crepes.
Spread thickly with strawberry jam, such as Bonne Maman Strawberry Conserve.
Add 2 -3 scoops of vanilla ice cream along each crepe and press into a rough log shape with a knife.
Roll up tightly. Freeze until firm then thickly slice to serve.
Mix together 2-3 tablespoons of fruit conserve with 3-4 tablespoons of fruit juice.
Spoon into lolly moulds and freeze until solid.
If you don't have lolly moulds use big ice cube trays, clean yoghurt pots, silicone muffin cases, mini baking tins or small plastic cups.
They will all work a treat as lolly moulds.
Add a tablespoon or two of fruit liqueur or vodka to the mix. It won't freeze solid but you'll have a delicious adult fruit slushie.
Recipes and cookery tips prepared by Moyra Fraser, author of many cookery books including Bonne Maman: The Seasonal Collection and Bonne Maman: Breakfast Savoir-Faire. For further information and recipes see the Bonne Maman website.