I’m so hot it’s all I can do to muster the energy to wiggle my fingers over the keyboard. I’ve been flopping round the house like a grumpy slug. My problem? I’m British – with a Scottish parent. I just don’t survive heat well and I’m not the only bright red thing that goes limp in the heat.
Strawberries – this is a great way to preserve them. After macerating in sugar for a few hours the summer flavour of strawberries are enhanced and their vibrant colour is captured in glorious technicolor. Add a hint of earthy musk with some fantastic balsamic vinegar and you have the perfect accompaniment to simple desserts.
1 punnet strawberries (400g)
3 tbsp caster sugar
2 tsp balsamic vinegar
500g Full-fat Greek yoghurt
3 tsp caster sugar
1 vanilla pod
Slice the strawberries and mix in the sugar. Cover and leave in the fridge for an hour. After that, add the balsamic vinegar and mix thoroughly. Put back in the fridge for another 4 hours. This allows the strawberries to macerate and the flavours to develop.
Slice down the length of the vanilla pod and scrape out the seeds. Mix into the yoghurt with the sugar. Keep in the fridge.
When you are ready to eat, put a large dollop of the yoghurt in a bowl and spoon over a couple of tablespoons of the strawberry sauce. You could replace the yoghurt with vanilla ice-cream.
Serve with an glass of sweet wine…can someone get me a Gin & Tonic please, I’m not moving from this lounger?