In Season: Strawberries
I have always loved cooking with strawberries—and of course, eating them. It is no secret that I am English, and strawberries and cream is a quintessentially English treat, especially after a cucumber sandwich. I have vivid memories of strawberries and cream at cricket tea, and I’m sure you have a childhood memory featuring strawberries too.
I spend a lot of time at Michell’s Farm throughout the year, and along with their vegetables and beef, the strawberries are a delightful treat. A good feast of fresh strawberries (and all berries for that matter!), should result in freshly stained fingers, faces and shirts. And when you are done gorging for the summer, stock up and freeze the berries for a quick pan jam, strawberry sauce or ice cream throughout the year—they will be so much more flavourful than frozen fruit from the supermarket.
Strawberries are so versatile and can be used in so many ways in the kitchen, but one of the simplest and most interesting ways to eat a ripe strawberry is with freshly cracked black pepper. Seriously, try it.
Eton Mess
