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.
