STRAWBERRY PIMM’S COULIS CRUMPET TOWER

TAKES 15 MINS SERVES 2

250g strawberries, topped and roughly chopped, plus an extra whole one for serving 2tsp caster sugar

80ml Pimm’s 5 large mint leaves, torn, plus extra to serve 6 crumpets 50ml Greek yogurt, to serve

1

Place the strawberries in a saucepan with the caster sugar and heat gently. 2

Lightly mash to release some juice. Add the Pimm’s and simmer for 2 mins. Stir in half the shredded mint leaves, then blitz in a food processor until smooth. 3

Strain through a sieve, then stir in the rest of the mint leaves.

4

Toast the crumpets, then layer up with a spoonful of the coulis between each. Top with Greek yogurt, more coulis and the extra strawberries.