JUNE - STRAWBERRIES
Strawberries are the only fruit that wear their seeds on the outside and the average berry is bejeweled with some 200 of them. Strawberries are the first fruit to ripen each Summer and they will come back year after year. Considered part of the rose family, the garden strawberry was first bred in Brittany in the 1750s and you can find a museum dedicated to the sweet fruit in Plougastel.
They need rich fertile soil to grow, as well as good drainage and lots of sun.
GROW YOUR OWN
Sow either in autumn or spring, into small pots or trays filled with compost. Scatter the seeds thinly and lightly cover. Cover the pot or tray with a clear plastic bag or sheet of glass. As soon as the seedlings have two true leaves and are big enough to handle, prick them out 2.5cm apart.
Plant outside in May, in the ground or in containers in a sunny spot. Water new plants frequently while they are establishing and use netting to protect the fruit from the birds. Pick when ready and don’t forget to remove the nets once you have harvested your fruit - the birds will help ensure your plants are bug free.
RECIPES
FAST FOOD
DAIRY-FREE STRAWBERRY AND PEANUT BUTTER BREAKFAST SMOOTHIE
Serves 2
Takes 3 minutes
V, Vg, GF, DF
250g strawberries
1 banana
2 tsp crunchy peanut butter
Handful of ice cubes
Hull the strawberries and place in a blender with the rest of the ingredients. Blitz until smooth, share between two glasses and serve.
SIMPLE SUPPER
STRAWBERRY AND BASIL ETON MESS WITH ELDERFLOWER CREAM
Serves 4
Takes 10 minutes
400g strawberries
2-3 Basil sprigs
300ml double cream
3 tbsp elderflower cordial
1 lemon
4 meringue nests
Place 150g strawberries into a food processor with 4 large basil leaves, blitz to a smooth consistency and set aside. In a large mixing bowl whip the cream to soft peaks, add the elderflower and the juice of half a lemon, fold through to combine. Hull and quarter your strawberries add them to the cream, gently break the meringue nests into the mixture and gently stir to combine. Add half the mixture to a serving plate and drizzle over some of the sauce, top with the remaining mixture, some more sauce and finish with fresh basil leaves and fresh elderflowers if you like.
SOMETHING SPECIAL
STRAWBERRY AND ALMOND RICOTTA CAKE
Serves 8
Takes 20 minutes prep 50 minutes cooking time
V
120g salted butter, softened
200g caster sugar
300g ricotta
3 large eggs
2 teaspoon almond essence
½ tsp baking powder
100g self raising flour
100g ground almonds
200 grams strawberries, hulled and halved
15g flaked almonds
Preheat the oven to 190°c, fan 170°c, gas 5. Grease and line a 20cm spring form cake tin. In a large mixing bowl with an electric whisk, beat together the butter and sugar until pale and fluffy. Add the ricotta and beat again for 3 minutes. Add the eggs 1 at a time, beating between additions, then stir through the almond essence. In a separate bowl add the baking powder, flour and almonds and stir to combine. Fold the flour mixture into the ricotta mixture then add to the cake tin, gently soothing the batter to the edges of the tin. Place over the strawberry halves cut side up, finishing with the sliced almonds, bake for 50 minutes. Remove from the tin and allow to cool completely, serve with vanilla cream or creme fraiche.
PRESERVE
ROASTED STRAWBERRY RIPPLE NO-CHURN ICE CREAM
Makes 2 litres
Takes 30 minutes plus 6 hours freezing
V, GF
600g strawberries
4 tbsp balsamic vinegar
1 tbsp caster sugar
Pinch of salt
600ml double cream
397 can condensed milk
3 tbsp strawberry jam
Preheat the oven to 190°c, fan 170°c, gas 5. Hull and halve your strawberries, place in a bowl and toss with 3 tbsp balsamic vinegar, caster sugar and salt. Evenly spread over a parchment-lined baking sheet and roast for 8-10 minutes until soft but still holding their shape. Remove from the oven, allow to cool, then blitz until smooth and set aside.
Place the cream and condensed milk in a large mixing bowl and whisk to firm peaks, stir through the strawberry sauce until mixed completely. In a small bowl add the strawberry jam with the remaining vinegar, stir to combine. Add a third of the cream mixture into your freezer proof storage container, then ripple through a third of the jam, repeat twice more, then cover either with cling film or a lid and freeze for 6 hours or overnight.