3 simple, fresh ways with strawberries
Strawberry butter biscuits:
Preheat the oven to 180°C and line a baking tray with greaseproof paper. Place 100 g cubed butter, 200 g flour and 100 g sugar in a bowl and rub using your fingertips until the mixture resembles crumbs.
Add 1 free range egg and mix. Roll the mixture into a long cylinder. Cut into rounds and squash onto the greased baking tray using the palm of your hand. Chill for 1 hour. Score each biscuit lightly and place 2 strawberry slices in the centre of each biscuit. (You will need 8 strawberries in total.)
Sprinkle with caster sugar. Bake for 15 minutes, or until golden brown. To make the icing, mix 32 g icing sugar with 1 tablespoon lemon juice until smooth. Drizzle over the cooled biscuits and serve.
French toast with fresh strawberries and rose syrup:
Beat 8 free range eggs with the seeds of 1 vanilla pod and 4 tablespoons sugar. Heat 1 tablespoon canola oil in a non-stick pan over a medium heat. Soak 4 slices sourdough bread in the egg for 2 minutes, then fry the egg-soaked bread for 3 minutes on each side.
Slice 400 g strawberries and mix with 4 tablespoons rose water, 4 tablespoons water and 2 tablespoons caster sugar. Steep for 5 minutes, then spoon over the French toast.
Dust with icing sugar.
Crostini with strawberries and bacon:
Preheat the oven to 200°C. Thinly slice one frozen ciabatta lengthwise using a serrated knife. Arrange the slices on a baking tray. Using 3 tablespoons olive oil, brush both sides with oil and season with salt and freshly ground black pepper. Bake for 7–10 minutes, until crispy and toasted.
Heat a frying pan over high heat and fry 250 g streaky bacon until crispy. Serve the crostinis with the bacon, 100 g crumbled goat's cheese, 200 g quartered strawberries and 2 tablespoons balsamic cream.
Garnish with mint or coriander microgreens.