Hedgerow berries with clotted cream

Melt half the butter in a large, heavy-based pan and add the greengages.

Add the vanilla, lemon rind and sage leaf and cook for 30 seconds.

Add the strawberries, cook for another 30 seconds, and then add the blackberries, redcurrants and sugar.

Stir in the red wine, the rest of the butter and the raspberries.

Serve warm in bowls, with a sprinkling of lemon juice and a scoop of clotted cream in the middle.