Place the cherries in a heavy pan and sprinkle over the sugar and splash of water (2 tbsp)

Over a low-medium heat, cook for 12-15 minutes until the cherries have released their juices, have broken down ever so slightly (yet remain intact) and you have a jammy, loose sauce.

Make a corn starch slurry by combining the corn starch and water, then quickly pour into the cherries mixing constantly for a moment until combined – you’ll find the compote thickens slightly here.

Transfer to a bowl or sterilised jar and allow to cool.