Super-easy strawberry ice
SERVES 6 At least a day before you want to make the ice cream, hull 400g strawberries, slice them thinly and spread them out in a single layer on sheets of nonstick baking paper. Stack these in a plastic container, then seal and freeze. When ready to serve, peel the strawberries off the paper (you can use a table knife to help). Whiz in a food processor with 200g extra-thick double cream and 100g icing sugar for a few minutes, breaking up any frozen lumps that form until you have a smooth soft ice cream. Drop a large scoop or spoonful of this in the centre of 6 bought meringue nests and, if wished, drizzle a little bought mango sauce over and decorate with fresh strawberries.