Bar-le-duc

Named after the French town from which it originates, this conserve is traditionally made with redcurrants, but in fact white-, pink- or blackcurrants could also be used. It is much easier to pick the entire strigs of currants off the branch, and then use a fork to run down each strig to break off the currants into a bowl once you’re back in the kitchen. My dog loves currant de-strigging time, and will hang around waiting for the odd one that pings off on to the floor.