I bought white peaches from Cherry Bros stall. On seeing them, Mike suggested we make Bellinis which we hadn’t made for ages. This delicious cocktail is said to have originated in Harry’s Bar in Venice in the 1930s. Simply peel and de-stone white peaches. Cut the flesh up and blend it till smooth in a food processor or using a stick blender. Pour about 2-3cms of the resulting puree into the bottom of a champagne flute and top with Prosecco (Italian sparkling wine available from Wine Direct). The puree from one peach is enough for 2 drinks.