12 Summery Strawberry Recipes To Try This Season

There are three rules to making good meringues: use a scrupulously clean bowl, preferably metal; the egg whites need to be at room temperature; and use good eggs. Preheat the oven to 110°C/Gas Mark 1. Line a large baking tray with baking parchment.

Whisk the egg whites to stiff peaks, then add the sugar slowly, continuing to whisk. This'll keep them nice and stiff so they hold their shape in the oven. Spread into a layer onto the prepared baking tray – no fuss, just get it on.

Cook in the oven for 1 ½ hours, then turn off the oven and leave them inside for as long as possible without opening the door, so they can dry out and become crunchy.

To make the jelly, heat the elderflower cordial in a small pan with 500ml of water. Meanwhile, soak the gelatine leaves in cold water. When the elderflower liquid comes to the boil, take off the heat and stir in the drained gelatine. Pour into a plastic container and transfer to the fridge to set. Once the mixture has begun to set, stir in the basil.

For the coulis, heat the raspberries in a pan with 100ml of water and the icing sugar, and allow to simmer for 15 minutes. Then purée in a blender or food processor, pass the mixture through a fine sieve to remove the seeds then chill. Done.

For the strawberry cream, make a strawberry coulis, as above. Lightly fold the coulis with the whipped cream to give a marbled effect.

When it comes to plating up, cut the jelly into cubes and get creative – the plate's your canvas. Assemble with one meringue at the bottom topped with a huge dollop of strawberry cream, followed by another meringue, more cream and coulis drizzled over the top. Finely chop the elderflower jelly and spread chunks around the outside.

Preheat the oven to 180°C Fan/Gas Mark 4.

Place the sheet of puff pastry on a baking tray lined with greaseproof paper, prick it with a fork and then pop in the oven for 15 minutes or until golden.

Take the sheet out, turn it over, gently press it down to flatten it again and return it to the oven for another 5-10 minutes. Leave to cool for minimum 15 minutes.

Liquidise 100g of the hulled strawberries and then push them through a sieve to create a smooth paste. Put in the fridge until needed.

In a medium sized bowl, mix the Oatly, lemon juice, icing sugar and vanilla extract until smooth. Spread the cream evenly over the cooled puff pastry sheet.

Place the fresh strawberries evenly over the layer of cream.

Top off with the liquidised strawberry paste, a dusting of icing sugar and mint.

Begin with the pineapple crisps. Set the oven to the lowest it can go and slice half the pineapple as finely as you can (if you have a mandolin, use this)

Lay the slices on baking paper and dry for 4 hours, or until crisp throughout. Set aside to cool.

Take 20g of this pineapple and blitz to a ‘confetti’ with the freeze-dried strawberries and cashews. Set aside in an airtight container.

Chop the remaining pineapple into chunks and grill in a griddle pan until lightly charred, soft and sweet.

For the sambal, combine the strawberries, ginger, garlic, chilies, sugar, passionfruit, miso and coriander in a bowl. Taste it – it should be tangy, sweet, spicy and lightly salted. Adjust with more lime, sugar or salt if needed.

When ready, divide each burrata in two. Divide the watercress and sambal between 4 bowls and top with the burrata and grilled pineapple.

Sprinkle with the confetti and serve.

Remove the stalks from the tomatoes, wash and shake dry. Use a sharp knife to cut into a mixture of halves, quarters and slices, place in a bowl and season with salt (if the tomatoes are a bit underwhelming, this step can really help concentrate their flavour). Place in a sieve or colander and allow to drain whilst you prepare the rest.

Cut the stalks from the strawberries, then cut them into a mixture of quarters and thin slices. If a little under ripe, sprinkle with a little caster sugar and toss to coat.

Soak the red onion in cold water for a few minutes then drain and repeat. This will remove some of the harshness from the onion. Crumble the ricotta into small pieces and set aside.

When ready to serve, combine the tomatoes, strawberries, onions, ricotta and chilli flakes in a bowl and season with a little salt and a generous amount of pepper. Add the vinegar and mix to coat, then add the olive oil and mix again. Add the salad leaves and mix just enough to coat them but without them getting too soaked. Taste to check if more salt and pepper is required then divide between bowls or plates.

Mash the strawberries in a bowl then mix with the chilli and ginger then stir in the dipping sauce, soy and fish sauces.

Line the grill rack with foil then put the salmon steaks on top and spoon about 1 tablespoon of the strawberry sauce over each salmon steak. Grill for 8-10 minutes, turning over once until browned and the strawberries have made a deep coloured glaze.

Meanwhile add the rice noodles to a saucepan of boiling water and cook for 2-3 minutes until just tender, then drain.

Heat the oil in a wok or frying pan, add the stir fry vegetables and frozen edamame beans, stir fry for 2-3 minutes. Stir in half of the strawberry sauce then add the noodles and cook for 1 minute.

Add the remaining strawberry sauce to a small bowl, set this on a large platter, stir half the coriander into the noodles then spoon on to the platter. Break the salmon into large flakes, scatter over the noodles with the remaining coriander. Serve with lime wedges, if liked.

To macerate the strawberries; combine the fruit with the lime juice and chilli and set aside for 10 minutes.

To make the tacos, warm in the oven for a few minutes following the pack instructions. Combine the crab with the lime zest and some salt and pepper. Fill the shells with lettuce and avocado, top with the crab, strawberries, a scattering of coriander and some soured cream if using. Serve immediately.

Chef’s tip: For a veggie version combine a 400g can of drained chickpeas with the zest of 1 lime. Roughly mash the avocado and mix with the chickpeas and some seasoning. Use in place of the crab. Fresh crab can be expensive, so try using a mixture of brown and white to reduce the cost and increase the flavour or you can use canned.

Add the maple syrup, Greek yoghurt, vanilla extract and lemon juice in a bowl and whisk together.

Pour the mixture into a tray lined with parchment paper.

Stud with the fruits and chopped nuts. Leave to freeze overnight.

Once frozen, remove from the freezer and slice into shards.

Either serve immediately or place back in the freezer to enjoy when desired.

Preheat the oven to 150°C/Gas Mark 2. On a baking paper, draw around your serving plate in pencil to mark the shape for your meringue.

Using a hand-held mixer, whisk the egg whites together until they form stiff peaks. Then add maple sugar a tablespoon at a time until the appearance is glossy and smooth. Whisk in the vinegar, cornflour and vanilla extract.

Pour the mixture onto the baking paper and keep within the drawn circle. Spread out using a palette knife creating a dip in the centre. Keep sides slightly higher than the middle. Transfer onto a tray and bake in the oven for 1 hour.

Turn off the heat and allow the meringue to completely cool whilst in the oven. For additional layers, repeat the process.

Once all the meringue layers have thoroughly cooled, whisk together the cream and maple syrup in a bowl to form soft peaks and spread between each layer of meringue topped with a mixture of prepared fruits and drizzled with maple syrup.

Heat the oven to 180°C. Tip the biscuits, melted butter, caster and salt into a food processor and blitz to make fine crumbs, press into the tin firmly and bake for 10 minutes remove and allow to cool.

Increase the oven temperature to 220°C. With an electric hand whisk or tabletop mixer beat the cream cheese on a low speed for about 2 minutes. Slowly add the caster sugar, when incorporated add the flour, making sure to scrape down the sides.

Now add the vanilla extract, lemon zest, eggs, and the egg yolk, again scraping down to make sure all the ingredients are incorporated. Add the soured cream and whisk on low until just blended.

Pour in the filling and bake for ten minutes.

Reduce the oven to 110°C and bake for a further 40 minutes.

Turn off the oven and open the door and leave for a further 2 hours.

To make the glaze, put the Pimm’s, lemonade, grenadine and jam into a small saucepan and slowly bring to the boil. Boil for 8-10 minutes until reduced and syrupy. Strain into a jug and cool.

To decorate, arrange the strawberries, raspberries, meringue pieces, coiled cucumber slices, and mint. Drizzle with the Pimm’s glaze to make your toppings glisten.

Rinse and dry your strawberries. Cut them finely and put half of them on the side and the other half into a mixer and mix them with the water and 25g of sugar until you get a strawberry juice. This will be used to soak your savoiardi later.

Get two bowls: add the egg yolks in the first bowl and the egg whites in the second one. With an electric whisker, whisk the egg whites until they are firm and put them to rest in the fridge.

Get the bowl with the egg yolks, add the remaining sugar and whisk them until they double their size and become a velvety mousse, about 4-5 minutes.

Take the egg whites out of the fridge and add them to your mascarpone cream, mixing gently. Incorporate them slowly to your mascarpone cream: this step makes your cream even more fluffy and delicious.

Pour the strawberry into a shallow dish. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer them into a small tray.

Cover the first layer of savoiardi with some of the mascarpone cream. Add another layer of savoiardi soaked in strawberry juice, followed by mascarpone cream and repeat the layers, until your ingredients are over. Make sure to finish with the mascarpone cream layer.

Cover the last layer with the remaining half of strawberries. Put the tiramisu to chill in the fridge, for at least 4 hours, then serve.

Cut the strawberries into two and add to the blender along with the gin, prosecco and a sugar syrup made from equal parts water and sugar.

Blend gently for a few seconds.

Add the ice cubes and blend into a slushy, adding more ice if necessary.

Serve immediately into a large tumbler with a paper straw and garnished with fresh strawberry.

Butter a roasting tin or aluminium tray, large enough to hold all of the strawberries snugly in a single layer.

In a bowl, mix the strawberries with the Drambuie, sugar, orange peel and star anise, making sure the strawberries are well coated.

When you are ready to start cooking, tip the contents of the bowl into the prepared tin.

Cook over a direct high heat on the BBQ, with the lid closed for around 10 minutes, or until hot and starting to soften. Alternatively cook in the oven at 220°C/200°C Fan/Gas Mark 7 for 10-20 minutes, depending on the size of the strawberries.

Remove from the heat and allow to cool for a few minutes. Serve with a scoop of vanilla ice-cream and some of the juices from the pan spooned over the top.