Our lone backyard strawberry plant has six practically pink strawberries we hope we’ll beat the birds to as soon as they’re ripe, however British strawberries have additionally simply hit the retailers. I urge you to benefit from the brand new season whilst you can.
We eat the right ones proper from the punnet, however any blemished or barely squashed ones – and there are virtually all the time a couple of – get particular remedy.
Some are roasted with lemon and pepper and eaten with yoghurt for breakfast, or with halva and honey for pudding: roasting strawberries is a good trick when you have a punnet that isn’t as tasty as you’d hoped; it intensifies their sweetness and fragrance and creates a thick, deep-scarlet syrup that’s insanely good.
Others we macerate, typically with vanilla or cardamom, however this week it’s been fennel seeds and lemon. They’re great piled on to shortcake or subsequent to a slice of cake.
The quantity of sugar I’ve utilized in each recipes is a information solely – it’s right down to your style and the way candy your strawberries are.
Strawberry shortcakes (pictured above)
These are my model of a cream tea. Whereas I do love scones with clotted cream and jam, I discover this mix of just-sweet shortcake, creme fraiche and recent lemon with fennel-spiked strawberries a bit of brisker on a heat day.
Prep 30 min
Prepare dinner 30 min
For the shortcakes
320g plain flour
1 pinch sea salt
1 tsp baking powder
50g golden caster sugar, plus additional for sprinkling
125g unsalted butter, frozen
2 massive free-range or natural eggs
125ml single cream
1 tsp vanilla bean paste or extract
For the filling
½ tsp fennel seeds
300g strawberries, hulled: massive ones quartered, smaller ones halved
1-2 tbsp golden caster sugar
Juice and zest of 1 lemon; reserve some zest for sprinkling
200ml creme fraiche
Warmth the oven to 240C (220C fan)/465F/gasoline 9. Should you haven’t already, put your butter within the freezer – it should want about 30 minutes to sit back.For the shortcakes, combine the flour, salt, baking powder and sugar in a bowl. Grate within the butter and flippantly deliver collectively together with your fingers till it resembles breadcrumbs.
Whisk one egg into the cream, add the vanilla bean paste and pour into the flour combination little by little utilizing a fork. Convey the combination collectively to a dough, however don’t overmix.
Tip out the dough on to a flippantly floured work floor, roll out to about 3cm thick, then, utilizing a 6cm spherical cutter, stamp out 10 discs.
Line a big baking tray with greaseproof paper and prepare the shortcakes about 2-3cm aside, as a result of they’ll unfold barely.
Separate the opposite egg whisk the white (hold the yolk for one thing else), brush the cake tops with the egg white and sprinkle with a bit of additional caster sugar. Put within the fridge for 30 minutes to sit back.
In a small frying pan, flippantly toast the fennel seeds for a minute, till flippantly golden, then switch to a bowl. Add the strawberries, caster sugar and lemon juice and zest, combine effectively and go away to marinate for 10-15 minutes.
Take away the shortcakes from the fridge and bake for 10-15 minutes, till golden brown, then allow them to cool for 10 minutes on a wire rack.
Halve every shortcake as you’ll a scone, then high with a beneficiant dollop of creme fraiche and the marinated strawberries; add a bit of recent lemon zest, for those who like. Greatest eaten heat.
Roast strawberries with lemon and black pepper
Roast strawberries are one in every of my favorite issues to prepare dinner: they fill the home with the sweetest summery odor. Remember to scoop up all of the deep pink juices whereas the strawberries are nonetheless heat, in any other case it should set on to the tray.
Anna Jones’ roast strawberries with lemon and black pepper.
Prep 5 min
Prepare dinner 20 min
For the strawberries
500g strawberries, hulled
2-Three tbsp golden caster sugar
1 tsp freshly floor black pepper
2 tbsp extra- virgin olive oil
Zest and juice of 1 lemon
250g thick Greek or coconut yoghurt
Slightly runny honey (non-obligatory)
1 pinch flaky sea salt
Warmth the oven to 210C (190C fan)/400F/gasoline 6½. Halve the bigger strawberries, however hold the smaller ones entire, and put in a big roasting dish.
Add the caster sugar, pepper, oil, lemon juice and zest, give all of it a great toss and roast for 20 minutes. Gently transfer the strawberries round midway by cooking to verify they don’t catch.
Take away the tray from the oven and go away to chill barely.
Spoon the yoghurt on to 4 plates, ripple by some honey, for those who like, then high with the strawberries and their roasting juices. Crumble a bit of halva over every bowl, end with a pinch of salt and serve.