• 200g (7oz) mixed berries, such as strawberries (halved), large blueberries, raspberries, blackberries or baby kiwis (halved)
• 20 small skewers or cocktail sticks

For the white chocolate dip:

• 100g (3½oz) white chocolate, broken into pieces
• 125ml (4fl oz) double cream

Temptation on a plate: who can resist? You can also make a fabulous vegan version of this using vegan white chocolate and a soy cream such as Soya Dream.

To make the dip, melt the chocolate in a bowl set over a pan of steaming water. Remove from the heat and stir in the cream. Put into a small serving bowl and set aside to cool.

Put one or two berries on each small skewer cocktail stick – enough for a mouthful.

Arrange the skewers around the bowl of white chocolate dip and serve.

Taken from Rose Elliot's Sumptuous Suppers, published by Hamlyn.

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