There are few crops that do really well in the Cumbrian climate and geography, but the damsons grown in the Lyth and Winster Valleys are a notable exception. These are part of the plum family, but smaller and with a distinctive tart flavour.

The damson trees and hedgerows flower white in April every year, which makes the valleys absolutely stunning, and not to be missed if you are in the area. In September the fruit is ready for harvest, and you can buy fresh damsons straight from the farms.

A lot of producers make special artisan products using the very uniquely flavoured Lyth Valley damsons including Damson gin.

Destalk and wash the damsons. Prick each one a couple of times with the point of a sharp knife or a needle. Half fill sterilized bottles or jars with the damsons, and add the sugar. Fill to the top with gin. Cork the bottles tightly and leave them on their sides for three months, turning every few days so that the sugar dissolves in the liquor.

When you're ready to decant the gin, taste to see if it needs any more sugar, then strain it through muslin or filter paper into bottles. The gin continues to improve with age.

Damson gin is great before or after dinner, mixed with tonic or lemonade, or as a pick-me-up from a hipflask on the fells.