STRAWBERRIES

Few can resist that first bowl of strawberries of the season, and further into it, the sweet cloying smell of the fruit is still intoxicating. After all, the months that have passed waiting for our summer fruits to ripen have been rewarded in that first glorious mouthful.


PREPARATION
The fruit, despite its mouth-watering looks, can disappoint in taste and as usual, you must choose your fruit wisely. Even though they are available all year round, it is wise to stick it out until the English ones come into play.Picking your own is one of the most satisfying tasks of the summer.Your basket fills up quickly and you only need pick the best.When preparing, it is wise to know that the fruit should be washed before hulling.If you hull first and then wash, the fruit can fill with water and be spoiled. If you have had to give them a good wash, put them on some kitchen paper to dry off.


Classic or modern, what are you?
The English prefer to serve their strawberries in the classic manner with cream and a sprinkling of caster sugar but we have been eating them with claret for centuries. A little orange juice, orange liquer or champagne can enhance their flavour. However, bravehearts would recommend eating them with a dash of balsamic vinegaror pepper. It takes courage to throw caution to the wind and change a habit of a lifetime but it is worth trying. Mix them into a spinach salad and serve with slices of orange and a balsamic dressing. The colours are fantastic and the taste is good too.


Strawberry sandwiches
Just once in a while, the desire for strawberry sandwiches is overwhelming. Imagine a balmy afternoon when the light is golden and the heat is rising intermingled with the damp emanating from long grass. Complete that picture with these sandwiches. You will need a sliced granary loaf (for ease). Beat a little caster sugar with some cream cheese. Add a few drops of vanilla extract. Vary quantities according to taste. Spread this cheese mixture on to slices of bread and add sliced strawberries. Your summer afternoons will never be the same again.

Eton Mess
For many, serving Eton Mess captures the essence of our English summer. Although a classic pudding which has been around for years, it is still a firm favourite. Whip double cream with some caster sugar. Smash up some meringues. Slice strawberries and mix everything together in a bowl. A raspberry coulis sharpens up the flavour and adds some drama to the dish. The recipe below is an American version of this, very sweet but once in a while, oh so scrumptious.

Harvard Smash
500g strawberries
150g brownies (see below)
200ml cream
2 tsp caster sugar
Vanilla extract

1. Whip cream with the caster sugar until thickened but not too stiff. Add a few drops of vanilla extract to taste.

2. Cut brownies into small chunks. Halve or quarter washed and hulled strawberries.

3. Fold all ingredients together and put in a glass bowl. Alternatively, to improve visual effect, put a layer of strawberries mixed with the cream in the bowl and then a layer of brownies. Repeat twice.

4. Chill in refrigerator for at least ½ hour before serving.

Brownies
120g best chocolate, at least 51% cocoa
2 tbs cocoa powder
120g butter
2 large eggs
240g granulated sugar
60g plain flour
1 teaspoon baking powder
Pinch salt

Pre-heat oven to GM4, 350F, 180C, 160 Elec Circo

1. Break chocolate into pieces and melt in a bowl over saucepan filled with simmering water. Add cocoa powder and butter.

2. Stir mixture occasionally. When melted, remove from heat and add to other ingredients. Mix thoroughly.

3. Pour into lined square tin (20cm by 20cm) and bake in centre of oven for 30 minutes. The brownies will be ready when the mixture has sunk down. They should still be gooey.

4. Allow to cool before cutting into squares.


Strawberries, bananas and toffee sauce
This is very simple but it must be assembled just before serving. It is sickly sweet but your children and sweet-toothed friends will be crying out for more.

Bananas
Strawberries
Toffee sauce (see below)

1. Slice bananas. Halve or quarter strawberries. They should be in equal quantities.

2. Put the fruit in a bowl and pour over the butterscotch sauce. Serve immediately.

Toffee Sauce
60g butter
90g soft light brown sugar
60g granulated sugar
150g golden syrup
120ml double cream
Vanilla extract

1. Put butter, both sugars and syrup in a heavy-based pan. Heat gently until the sugar has dissolved and the mixture is smooth.

2. Cook slowly for a further 5 minutes without letting the mixture come to boiling point.

3. Remove from heat and stir in cream. Add a few drops of vanilla extract to taste and continue stirring for a few more minutes.

4. Serve hot or cold but do remember to keep refrigerated if you don’t use it all up at once.