Berried treasure

No matter what berry is your favourite, we’ve got delicious ideas for you!

STRAWBERRIES & CREAM MILLE-FEUILLE

MAKES 4 PREP 10 MINS COOK 15 MINS

◆ 1 ½ sheets frozen puff pastry, thawed

◆ 300ml thickened cream

◆ 2 tbsp pure icing sugar

◆ 1 tsp vanilla bean paste

◆ 250g strawberries, thinly sliced

◆ 50g dark chocolate, melted, cooled

ICING

◆ 1 cup pure icing sugar

◆ 20g unsalted butter, melted

◆ 1 tbsp lemon juice

◆ 50g dark chocolate, melted, cooled

1 Preheat oven to 200°C. Line two oven trays with baking paper.

2 Cut pastry sheets into 12 even rectangles and arrange on oven trays. Top with a sheet of baking paper and a second tray (see tip). Bake 20-25 mins until golden and crisp. Remove tray and paper, set aside to cool.

3 In a bowl, using an electric mixer, beat cream, icing sugar and vanilla together until firm peaks form.

4 ICING Sift icing sugar into a medium heatproof bowl. Stir in butter and enough juice to make a thick paste. Place bowl over a saucepan of gently simmering water, stirring until mixture is smooth. Spread icing

◆ 1 ¾ cups self-raising flour

◆ 125g punnet blueberries

◆ ½ cup desiccated coconut

◆ ½ cup caster sugar

◆ ¾ cup coconut milk

◆ 125g butter, melted

◆ 1 egg, lightly beaten

◆ ¼ cup shredded coconut

1 Preheat oven to 180°C. Line a 24 hole mini muffin tray with paper patty cases.

2 Sift flour into a large bowl and stir in blueberries, desiccated coconut and sugar. Make a well in centre of dry ingredients.

3 In a jug, stir milk, butter and egg together. Mix into dry ingredients until just combined (do not over-mix).

4 Spoon into cases. Sprinkle with shredded coconut. Bake 12-15 mins until cooked when tested. Transfer to a wire rack to cool. Store in an airtight container for up to 2 days.