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Strawberry fields forever

English strawberries have arrived and are full of flavour. Here are three ways with that most English of fruits.

    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:

    Pascal Aussignac's recipe suggests serving them marinated on a buttery shortbread tart base. Find more of his recipes on the Great British Chefs website

    Lisa Roukin of  My Relationship with Food takes the savoury option, serving hers with mozzarella and balsamic vinegar

    Denise Phillips keeps things sweet with this strawberry yoghurt cake. Plenty more Shabbat and Shavuot suggestions at her website

    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. 

      

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