Published: 01 July 2010
by CLARE LATIMER

JULY and sunshine instantly makes me think of tennis rackets and picnics, and one of the best accompaniments to this are strawberries. 

At this time of year, British strawberries are red to the core, oozing with flavour and totally irresistible!

The strawberry industry is one of the greatest success stories in this country, adding a whopping £265 million to the economy with the 54.000 tonnes grown every year - Wimbledon alone, consumes 28 tonnes!

It is at this time of year that you can eat them without sugar or cream due to the sweetness they create from basking in the sun and the fact that they are now out of those poly tunnels. 

If you have time, do visit the “pick your own” farm in Enfield, called Parkside Farm, in Hadley Road.

STRAWBERRY MERINGUE CAKE

This is one of the ultimate summer puddings. Make sure to buy glossy, deep red strawberries and I find the smaller ones have more flavour.

Ingredients • Serves 6

3 large free range egg whites

6 heaped desp caster sugar

1 teasp raspberry vinegar

Few drops vanilla essence

400g British strawberries, hulled

10 fl oz double cream

1 desp elderflower cordial

2 tbsp good lemon curd

Icing sugar for garnish.

Method

Preheat the oven to 200C / 400F / Gas 6. 

To make the meringue put the egg whites into a large dry bowl and then whisk until forming good peaks.  

Add the caster sugar slowly whisking all the time and then add the raspberry vinegar and vanilla essence. 

Fold in well. Line a large baking tray with greaseproof paper and then turn out the meringue mix onto the paper. 

Using a spatula, shape into a large round and finally peak the meringue slightly. 

Cook in the oven until very slightly browning. Remove and leave to cool in a dry airy place.

Just before serving, peel off the greaseproof paper from the bottom of the meringue and place on a serving plate.   

Whip up the double cream, adding the elderflower cordial.   

Gently spread the lemon curd over the meringue and then spread the cream on the top. (You can mix the lemon curd into the cream if you find this easier).

With the strawberries on the cake, dust with icing sugar. Serve chilled and cut as a cake. 

STRAWBERRY TRIFLE

If you want to put a smile on anyone’s face, then just mention the good old English trifle.  It is nearly always a huge success. 

This one is unusual. Make the custard in advance so that it cools down. 

Use any booze that you wish – perhaps Amoretto liquor to compliment the biscuits instead of the Cassis.

Ingredients • Serves 6

4 egg yolks

1 heaped tbsp caster sugar

1 level tbsp cornflour

350ml whole milk

Few drops vanilla essence

500g ripe British strawberries, hulled and halved

1 packet Amoretti biscuits

Good splash Cassis

10 fl oz double cream, whipped.

Method

Put the egg yolks in a bowl and add the sugar and cornflour. Mix well to a smooth paste. 

Heat the milk in a pan to simmering point then add to the egg mixture, whisking all the time. 

Pour back into the pan, add the vanilla essence and reheat until it simmers, stirring continuously, then carry on at a simmer for one minute. Remove and leave to cool right down. 

To prevent a skin, pour over a little more milk just to cover the surface.

Put the Amaretti biscuits in the serving bowl and splash over the Cassis – enough to soak in but not to turn runny.  

 Put in half the strawberries, stir and spoon over the custard. 

Finally cover with the whipped cream and arrange the remaining strawberries on top. Chill before serving.

• A-Z of Clare’s recipes:www.thecnj.com/review/food-drink/food.html