Rachel Allen

Delicious summery strawberries make the best type of dessert, says Rachel Allen, and they’re also jam-packed with vitamin C

Strawberry treats forever

“It’s no wonder these little red powerhouses are called ‘queen of the fruits’ in Asia”

We have the clever cooks at England’s Eton College in the late 1800s to thank for creating the magical holy trinity in a bowl that is strawberries, meringue and cream.

Eton mess, which is traditionally served after Eton’s annual cricket match against the equally prestigious school Harrow, consists of broken meringue pieces folded through softly whipped cream and crushed strawberries. Why the meringues were originally broken and the strawberries crushed, I don’t know; but they knew what they were doing, because, at this time of the year, the strawberries are at their best. Cricket match or not, it’s a winning combo that’s hard to beat.

Copied and tweaked a million times over, Eton mess exemplifies the fact that it’s often the simplest recipes and combinations that work best when it comes to using strawberries in the kitchen.

In Ancient Roman times, strawberries were used for a wide variety of medicinal purposes such as alleviating gout, fever, kidney stones and bad breath.

Jam-packed with vitamin C and also containing considerable amounts of folic acid, potassium, and fibre, it’s no wonder these little red powerhouses, which are related to the rose, have been called ‘queen of the fruits’ in many Asian countries for centuries.

The recipe pictured above is one that my cousin-in-law and great friend Ivan kindly shared with me on his return from France many years ago. Fruity, rich and a bit grown-up, this dessert is a magical way of serving strawberries.

The strawberry jam recipe, far right, is a must in any seasonal cook’s repertoire, and the quick strawberry and nectarine smoothie, also far right, is one I love for a quick summery snack on the go, especially after a run.