Sugar-cured strawberries & white chocolate crumble

This crumble topping is addictive and is my go-to way of turning a simple bowl of berries into a Michelinworthy dessert. It will make a bit more than you need, but leftovers will keep in a jar or airtight container for weeks. Curing the berries lightly softens the fruit and also gives you the most amazing sweet strawberry stock in the bottom of the bowl.

SERVES 4 PREP 5 mins COOK 15 mins EASY V

60g milk powder

50g cornflour

20g light brown soft sugar 50g butter, melted 100g white chocolate, melted 400g strawberries

4 tbsp crème fraîche 20g pistachios, chopped mint leaves (optional), to serve

1 Heat oven to 160C/140C fan/gas 3. Mix the milk powder, cornflour and half the sugar together, then pour over the melted butter and white chocolate. Mix with a spoon until it forms a crumb, then scatter over a baking sheet and bake for 10 mins until golden. Remove from the oven and leave to cool.

2 Remove the tops of the strawberries, then cut into quarters. Toss the strawberries in the rest of the sugar, then divide evenly between four bowls and leave to cure for 30 mins.

3 Add a large spoonful of crème fraîche to the strawberries and scatter over the crumble and pistachios. Scatter over a few small mint leaves, if you like, to lift the flavour and colour of the dessert.

GOOD TO KNOW healthy • folate • vit c • 1 of 5-a-day • gluten free

PER SERVING 356 kcals • fat 24g • saturates 14g • carbs 27g • sugars 21g • fibre 4g • protein 6g • salt 0.2g