This is a total pantry recipe, and so simple it hardly justifies calling it a recipe.

First up, a 500g bag of frozen raspberries. I had these lingering in the freezer for a while as it’s “too cold” for smoothies.

Defrost overnight, tip into a bowl with all the liquid, and do a quick check for any dodgy ones.

Everything into a blender. Such an awesome colour!

Simple sugar syrup with 115g of caster sugar and 4 tbsp of water.

Whizz up the raspberries, then with the blender running, trickle in the syrup.

Pop a sieve over a decent size bowl, and pour in the contents of the blender.

With a silicone spatula or similar, stir and squish the liquid until you’re left with a sieve full of gooey seeds. Discard those, and admire your jewel-red coulis.

My super light sieve is really only good for flour and such, and I’ve had an assortment of rubbish metal ones over the year that I avoided using as they were such a pain to clean. This one from LiveFresh is fantastic. It’s not hideously expensive, but professional strength, a good size for most jobs, lovely fine mesh, proper handgrip and reinforcing on the bottom and best of all is that it goes in the dishwasher!!! For real. It’s one of my favourite kitchen buys in ages.

This does really well in the fridge for a few days. It could also be fancied up with a tablespoon of chambord, which I always seem to have a bottle of and never know what to do with. I had made a vanilla cheesecake to have this with, and they worked brilliantly together, but you’ll have to use your imagination as I was so busy trying to get a spoonful into my mouth that I didn’t get a picture. Next time, eh?