Strawberry and asparagus salad
Prep time 10 mins
100g fresh asparagus
100g smoked trout
8 strawberries, halved
1 tbsp olive oil
Blanch the asparagus in boiling water. Allow to stand for five minutes before draining. Rinse immediately with cold water.
Arrange rocket and asparagus on plate. Cut up the trout into slices and place on the greens along with the strawberries.
Drizzle with olive oil and season with black pepper to serve.
Prep time 15 mins
Cooking time 40 mins
Makes about 500g
Remove the hulls from the strawberries and slice.
Add the fruit, sugar and water to a saucepan over low heat. Stir continuously until the sugar melts. The mixture should not be allowed to boil before the sugar has melted.
Dip a brush in cold water and clean the sugar from the sides of saucepan.
Allow the jam to simmer over low heat for 30-40 minutes.
Place a plate in the fridge. Drip a little bit of the strawberry syrup on the cold plate and pull your finger through it. If the syrup remains parted, the jam is ready.
Spoon the hot jam into sterilised jars and refrigerate.
To sterilise jars, cover the base of a large saucepan with a clean tea towel. Fill it with water and bring to the boil. Place jars and lids in the water and allow to boil for five minutes, then remove using a pair of tongs. Leave to dry upside down on a rack. Seal tightly once filled with jam.
Classic scones with strawberry jam
Prep time 5 mins
Baking time 15-20 mins
480g self-raising flour, plus extra, for dusting
2 eggs, plus extra, for brushing
50ml sunflower oil
Strawberry jam, to serve
Preheat the oven to 180°C. Line a baking tray with non-stick paper.
Sift flour into a bowl with a pinch of salt. In another bowl, beat eggs, milk and oil together.
Make a well in the centre of the flour and add the egg mixture. Blend well.
Dust a work surface with flour. Place the dough and knead lightly. Use a 6.5cm cookie cutter to cut out scones. Place on the tray, brush with the extra egg and bake for 15-20 minutes.
Beat the cream until stiff peaks form. Serve the scones warm with cream and strawberry jam.
Millefeuille with strawberries
Prep time 10 mins
Cooking time 35 mins
500g puff pastry
1 egg, beaten
2 tbsp icing sugar, sifted, plus extra
Preheat oven to 200°C. Line a baking tray with non-stick paper.
Cut the pastry into two strips of 10cm each and place on the tray. Brush with egg, bake for 30-35 minutes, and cool. Halve the strips lengthwise.
Whip the cream until stiff peaks form and add icing sugar. Slice the strawberries but keep two whole to garnish.
Place one piece of puff pastry on a plate and spoon cream on top. Place strawberries followed by another piece of pastry. Repeat the layers.
Sift sugar over the millefeuille, garnish with whole strawberries and serve.