There is no better way of celebrating the rich, dark beauty of fresh cherries than in a simple clafoutis – a pastry-less flan studded with fruit that is served hot from the oven, ideally accompanied with the best vanilla ice-cream. Guillaume’s recipe has almond meal in the batter, and his tip is to pour it over the cherries after you’ve put the dishes on the shelf in the oven, so you’re not trying to steady full dishes of runny mixture.