Strawberry fields

These luscious berries add a splash of vibrant red to just about anything - savour them as they are, or add them to recipes like these. PREP + COOK TIME 1¼ HOURS MAKES 5 CUPS

Once only thought of as a sweet treat, this all-rounder berry is also a great addition to salads. Well known for its stunning vibrant red colour, unique aroma and juicy sweetness, the strawberry is perfect for cooking on any budget.

BUYING

Look for whole strawberries without any soft or discoloured patches. Leaves should be bright green and crisp. Always check bases of punnets for any excess liquid - this is a sign that the strawberries are very close to their use-by date and, if possible, avoid buying. Strawberries should have a nice aroma – refuse any fruit that smells slightly fermented.

STORING

You can keep whole strawberries in their punnet, or remove from punnet and place on a plate lined with paper towel, in the fridge for up to 2 days. Once sliced, use as soon as possible. Whole strawberries can also be placed in an airtight container or plastic resealable food storage bag and frozen for up to 3 months.

NUTRITION

Strawberries are an excellent source of vitamin C.

USING

Remove hull and green leaves.

You can slice and add to pies, tarts, pastries, pavlova and cakes, or use whole and blend for juices and sauces.

STRAWBERRIES GO WITH

Balsamic vinegar, butter, chocolate, cream, fetta, marscapone, almonds, pistachio, hazelnuts, lemon, orange, sour cream and sugar.

STRAWBERRY & ORANGE CONSERVE

1.5 kg strawberries, hulled

5 cups (1.1kg) white sugar

½ cup (125ml) orange juice 2 tablespoons lemon juice

1 tablespoon finely grated orange zest 1 tablespoon orange-flavoured liqueur

1 Cook strawberries in a large, heavy-based saucepan, covered, over low heat, for about 5 minutes to extract some juice from the berries. Remove berries from pan with slotted spoon; set aside in medium bowl.

2 Add sugar and juices to berry juice in pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, for about 30 minutes.

3 Return berries to pan, reduce heat; simmer, uncovered, for about 20 minutes or until jam jells when tested. Remove from heat; stir in zest and liqueur.

4 Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.