In the style of … the muddle

or, as it is now known, “the muddle principle”.

It is so cold and miserable at the moment, even by February standards, we still need comforting treats.

To cheer you up after a cold journey home from a days toil, here's another contender for your dessert store cupboard, which as you know includes your store cupboard extension, the freezer. Check out “Frazzled” and “Stock the store cupboard” for reference. I mentioned then that frozen cherries are an essential part of your freezer store cupboard – here's an emergency dessert using them.

This has to be the fastest crumble ever.

Cheery Cherry Crumble

Makes 6 individual ramekins

500g Dark Sweet Cherries – defrosted

370g jar of Black Cherry Conserve

Add the conserve to the cherries and mix together

Top with crumble of your choice

Bake in a pre-heated oven – 170fan/190c/Gas 5

for 25 minutes

You don't even need to make the crumble topping – you can buy it ready-made with a decent shelf life and keep it in your store cupboard. A step too far for me – my favourite crumble recipe is one of Nigella's and at the risk of repeating myself but to save you time, here it is again :

150g unsalted butter, diced

250g self-raising flour

150g demerara sugar

200g pecans finely chopped

Using a large mixing bowl, rub the butter into the flour – you can use a mixer if you want but I don't think it's worth the washing up – by the time you've arranged the equipment you could have rubbed the butter into the flour! Mix in the sugar and the pecans. I blitz the pecans – I like the nuts to be of a similar size and it's quicker – personal choice as always.

An added bonus – the cherries count as one of your five a day.

I'm doing my best!