Sun is shining, and the strawberries are sweet.
How do you prefer yours?
Served simply with a dollop of lightly whipped double cream? Scattered over Greek yoghurt or creamy vanilla ice? Or piled on a meringue?
So long as they are ripe, I love them any which way - the sweeter the better. They will have the most flavour if you serve them room temperature. To work out if they are ripe, have a sniff. They should smell sweet and flavoursome and will taste good with just about anything.
If yours turn out to be a little disappointing, a little sugar and a squeeze of lime can help. I love them coated in a little elderflower cordial.
Make the most of them while they are sweet, juicy and haven't had to travel hundreds of miles to your table.
Here are a few suggestions from the JC's recipe archives:My Relationship with Food takes the savoury option, serving hers with mozzarella and balsamic vinegar
When the sun goes behind the greyest of clouds a pop of red strawberry is a reminder you that it's British summertime.
Enjoy then while you can.