Meanwhile, back in the kitchen, there’s plenty to do.

More than 12 kilos of redcurrants need to be made into jelly.

Plus the generosity of the lemon and lime trees is staggering.

I’m trialling a sparkling lime drink, and then there’s a double batch of lemon/lime cordial steeping.

And I’ve barely made a dent in the pile of limes and lemons.

Later today a bountiful crop of white currants will need picking. I usually make jelly with those, and will again, but as the crop’s so large I’d really appreciate other suggestions for using them.