Kitchen garden cook
Melanie Johnson explains how to whip up a strawberry, rose and pistachio dacquoise
Overnight strawberry porridge
Put a few tablespoons of porridge oats into a Kilner jar, pour in enough almond milk to just cover them along with a drizzle of maple syrup. Seal the jar, leaving to refrigerate overnight. In the morning, add a handful of fresh, chopped strawberries and a couple of tablespoons of nuts and seeds, such as pumpkin and sunflower seeds, linseed, almonds, pistachios and walnuts. Mix well and top with a dollop of yoghurt before eating.
Super-speedy strawberrycheesecake pies
Cut sheets of ready-rolled shortcrust pastry into 4in circles. Dollop a spoonful of cream cheese onto each one, add a couple of chopped strawberries and a sprinkling of sugar, then brush the edges with beaten egg, before sealing with a second pastry circle on top. Mark the edges with a pattern and brush the tops with more egg, then bake in a hot oven for about 20 minutes or until golden. Sprinkle with a little brown sugar while they’re warm and serve, but be careful when eating them— the filling will be hot!
Fresh strawberries and rosemary ice cream
(above) Heat in a saucepan 250ml of double cream, 200ml of milk, 100g of caster sugar, a vanilla pod and a sprig of rosemary. Bring to a near boil, then leave to cool. Heat the cream mixture again, then pour it over 3 egg yolks, whisking continuously. Return the mixture to a clean pan and heat until it thickens and coats the back of a spoon. Pour into an ice-cream machine and leave to churn. Once ready, serve with fresh strawberries.