Season: Summer 

A Twist on Strawberry Classics

1.  Strawberries with basil, vinegar & Yoghurt

Combine 4 tbsp of balsamic vinegar with 3 tbsp of runny honey in a small saucepan.  Bring to the boil and simmer for 1-2 mins.  Allow to cool.  Toss  250g of hull and quartered strawberries* with finely chopped ribbons of basil and the balsamic syrup.  Serve with wholemilk yoghurt.

2. Strawberries with rose cream & pistachios

Add ½ tsp of rose water and 2 tsp of icing sugar to one pot of double cream.  Whip to your desired consistency, adding more rose water and icing sugar to taste.  Serve with hulled strawberries* topped with chopped pistachios.

3.  Strawberries with thyme and sour cream

Hull strawberries* and sprinkle with caster sugar and ½ tsp of fresh thyme leaves.  Leave to macerate for 30 mins.  Serve with sour cream.

4.  Strawberries with pink peppercorns and crème fraiche

Grind ½ tsp of crushed pink peppercorns over hulled strawberries* in a bowl.  Sprinkle with caster sugar and leave them to macerate for 10 mins.  Serve with crème fraiche and garnish with a few ribbons of freshly cut mint.

5. Strawberries with raspberry sauce and whipped cream

Place raspberries* in a saucepan with a pinch of sugar and a tsp of water.  Bring to the boil, simmer for 1 min and allow to cool.  Puree the raspberries, strain if desired.  Serve the raspberry sauce on top of hulled strawberries* and a bowl of lightly whipped cream.  Dust with icing sugar.