Recipes for you

Each recipe has been hand picked to pack a punch, just for you. Whether you’re about to dive into a health kick or in need of a sweet treat, we have the strawberry fix you need.

Grab your apron and ready, set, strawberry!

Berrylicious smoothie!

Get two of your five per day thanks to this luxurious smoothie. We love it so much, we are even prepared to accept our yellow bendy friends - the humble banana into the mix! Simple, smooth and seriously strawberry.

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Berrylicious smoothie!

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All good in the pud

What could be more British than the humble summer pudding with its fresh hand-picked strawberries? It truly evokes memories of glorious sunny days. Simply serve with Jersey double cream - absolutely delicious!

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Instructions:

Put half the fruits in a large saucepan with the sugar, lemon juice, wine and water
Bring to a gentle simmer and cook for five minutes until softened, stirring occasionally.
Lift out the fruit into a sieve using a slotted spoon, strain any liquid back into the saucepan, then put the fruit in a bowl on the side. Allow it to cool (this is so you don’t cook the raw fruits in the hot ones)
Reserve 200ml/7fl oz of the fruit syrup for painting the bread.
Return the pan to the heat and boil the remaining liquid for 20-25 minutes until syrupy. Allow to cool.
Combine the cooled cooked fruit and reduced syrup with the raw fruit. (I like the mixture of cooked and not-cooked for better flavour and texture).
Line a 1.8 litre/3 ¼ pt pudding basin with two sheets of overlapping cling film (the edges of the cling film should hang over the top of the basin so that they can enclose the pudding).
Cut the crusts off the bread and cut each slice into two rectangles.
Thoroughly paint one side of each rectangle with the reserved syrup.
Cut and paint a circle of bread that fits the bottom of the basin. Put this in the basin with the red side facing the cling film.
Arrange the bread all the way around the inside of the basin, overlapping slightly where the joints meet, with the painted side always facing the cling film.
Spoon the fruit into the basin and pack down well. Top neatly with the remaining painted slices of bread.
Cover with the overhanging pieces of cling film and place a side plate holding a heavy weight on top to press it down. Put in the fridge and leave overnight.

Serves:	6
Prep time:	30 minutes

Ingredients:

600g/1lb 6oz raspberries
600g/1lb 6oz strawberries hulled and halved if large
600g/1lb 6oz blackberries
300g/11oz caster sugar
Juice of ½ lemon
150ml/ ¼ pt white wine
300ml/ ½ pt water
6 slices of thick cut white bread
Fresh jersey double cream, to serve

All good in the pud

See recipe

Instructions:

Put half the fruits in a large saucepan with the sugar, lemon juice, wine and water
Bring to a gentle simmer and cook for five minutes until softened, stirring occasionally.
Lift out the fruit into a sieve using a slotted spoon, strain any liquid back into the saucepan, then put the fruit in a bowl on the side. Allow it to cool (this is so you don’t cook the raw fruits in the hot ones)
Reserve 200ml/7fl oz of the fruit syrup for painting the bread.
Return the pan to the heat and boil the remaining liquid for 20-25 minutes until syrupy. Allow to cool.
Combine the cooled cooked fruit and reduced syrup with the raw fruit. (I like the mixture of cooked and not-cooked for better flavour and texture).
Line a 1.8 litre/3 ¼ pt pudding basin with two sheets of overlapping cling film (the edges of the cling film should hang over the top of the basin so that they can enclose the pudding).
Cut the crusts off the bread and cut each slice into two rectangles.
Thoroughly paint one side of each rectangle with the reserved syrup.
Cut and paint a circle of bread that fits the bottom of the basin. Put this in the basin with the red side facing the cling film.
Arrange the bread all the way around the inside of the basin, overlapping slightly where the joints meet, with the painted side always facing the cling film.
Spoon the fruit into the basin and pack down well. Top neatly with the remaining painted slices of bread.
Cover with the overhanging pieces of cling film and place a side plate holding a heavy weight on top to press it down. Put in the fridge and leave overnight.

Serves:	6
Prep time:	30 minutes

Ingredients:

600g/1lb 6oz raspberries
600g/1lb 6oz strawberries hulled and halved if large
600g/1lb 6oz blackberries
300g/11oz caster sugar
Juice of ½ lemon
150ml/ ¼ pt white wine
300ml/ ½ pt water
6 slices of thick cut white bread
Fresh jersey double cream, to serve

Mix It Up With Mousse

We can’t think of a better combination than chocolate teamed with our delightful hand-picked strawberries. The sweetness of the strawberries magnificently elevates this stunning vegan chocolate mousse to the next level. Two is a magic number!

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Mix It Up With Mousse

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Total eclipse of the tart

These extravagant looking vegan chocolate strawberry tarts are oh so indulgent, but they are oh so good for you too and are ideal for anyone following a gluten free, dairy free or vegan diet.

See recipe

Instructions:

To make the pastry, add the rice and tapioca flour, ground almonds and cocoa to a bowl or food processor. Add the sugar and margarine and rub in until the mixture looks like breadcrumbs. Add the water and bring together to make a smooth dough.
Lightly knead the dough until smooth then cut into 6 pieces. Press each piece over the base and up the sides of a 10 cm/4inch individual fluted tart tin with fingertips, pressing the pastry a little above the top of the tin to allow for shrinkage. Trim the top of the pastry if needed with a knife so that it is neat. Prick the bases with a fork and chill for 15-30 minutes.
Add the whole blanched almonds or cashew pieces for the filling to a bowl and cover with boiling water then leave to soak for 30 minutes.
Preheat the oven to 180oC/350oF/Gas mark 4. Line the inside of each tart with a square of nonstick baking paper so that the base and sides are lined then fill with baking beans. Put the tarts on a baking sheet and bake for 10 minutes. Remove the paper and beans and cook for 3-5 minutes until the pastry is crisp.
Pare curls from the underside of the block of chocolate, using a swivel bladed vegetable peeler, to give enough for a few curls to sprinkle over the top of each tart. Reserve. Break the remaining chocolate into pieces and divide between the bases of the hot tarts. Leave for a few minutes until melted then spread over the base and up the sides of each tart with the back of a teaspoon. Leave to set.
To make the strawberry ‘cream’, add the cornflour, sugar and lemon juice to a small saucepan and stir together until smooth. Add the strawberries and cook over a low heat, stirring for 4-5 minutes until the strawberries are soft. Increase the heat and stir until thickened. Leave to cool for 10 minutes.
Drain the soaked nuts and add to a food processor bowl or liquidiser goblet, blitz until very finely ground. Add the cooked strawberry mix and blend until smooth. Cool, if needed.
Take the tart cases out of the tins and put on to serving plates. Spoon the strawberry cream into the tarts then pile the remaining strawberries on top. Sprinkle with the reserved chocolate curls and serve now or chill up to 2 hours.

Serves:	6
Prep time:	40 minutes

Ingredients:

Chocolate tarts

100g/4oz rice flour
50g/2oz tapioca flour
40g/11/2oz ground almonds
15g/1/2oz cocoa
25g/1oz caster sugar
100g/4oz soya margarine
2 tbsp cold water
100g/4oz dark chocolate (check the packaging, not all brands are gluten free or dairy free)

Strawberry ‘cream’

100g/4oz blanched almonds or cashew pieces
1 tbsp cornflour (check the packaging, not all brands are gluten free)
2 tbsp caster sugar
½ lemon, juice only
225g/8oz strawberries, hulled, quartered
1 tsp vanilla paste or extract

To decorate:

675g/11/2lb strawberries, hulled, halved

Total eclipse of the tart

These extravagant looking vegan chocolate strawberry tarts are oh so indulgent, but they are oh so good for you too and are ideal for anyone following a gluten free, dairy free or vegan diet.

See recipe

Instructions:

To make the pastry, add the rice and tapioca flour, ground almonds and cocoa to a bowl or food processor. Add the sugar and margarine and rub in until the mixture looks like breadcrumbs. Add the water and bring together to make a smooth dough.
Lightly knead the dough until smooth then cut into 6 pieces. Press each piece over the base and up the sides of a 10 cm/4inch individual fluted tart tin with fingertips, pressing the pastry a little above the top of the tin to allow for shrinkage. Trim the top of the pastry if needed with a knife so that it is neat. Prick the bases with a fork and chill for 15-30 minutes.
Add the whole blanched almonds or cashew pieces for the filling to a bowl and cover with boiling water then leave to soak for 30 minutes.
Preheat the oven to 180oC/350oF/Gas mark 4. Line the inside of each tart with a square of nonstick baking paper so that the base and sides are lined then fill with baking beans. Put the tarts on a baking sheet and bake for 10 minutes. Remove the paper and beans and cook for 3-5 minutes until the pastry is crisp.
Pare curls from the underside of the block of chocolate, using a swivel bladed vegetable peeler, to give enough for a few curls to sprinkle over the top of each tart. Reserve. Break the remaining chocolate into pieces and divide between the bases of the hot tarts. Leave for a few minutes until melted then spread over the base and up the sides of each tart with the back of a teaspoon. Leave to set.
To make the strawberry ‘cream’, add the cornflour, sugar and lemon juice to a small saucepan and stir together until smooth. Add the strawberries and cook over a low heat, stirring for 4-5 minutes until the strawberries are soft. Increase the heat and stir until thickened. Leave to cool for 10 minutes.
Drain the soaked nuts and add to a food processor bowl or liquidiser goblet, blitz until very finely ground. Add the cooked strawberry mix and blend until smooth. Cool, if needed.
Take the tart cases out of the tins and put on to serving plates. Spoon the strawberry cream into the tarts then pile the remaining strawberries on top. Sprinkle with the reserved chocolate curls and serve now or chill up to 2 hours.

Serves:	6
Prep time:	40 minutes

Ingredients:

Chocolate tarts

100g/4oz rice flour
50g/2oz tapioca flour
40g/11/2oz ground almonds
15g/1/2oz cocoa
25g/1oz caster sugar
100g/4oz soya margarine
2 tbsp cold water
100g/4oz dark chocolate (check the packaging, not all brands are gluten free or dairy free)

Strawberry ‘cream’

100g/4oz blanched almonds or cashew pieces
1 tbsp cornflour (check the packaging, not all brands are gluten free)
2 tbsp caster sugar
½ lemon, juice only
225g/8oz strawberries, hulled, quartered
1 tsp vanilla paste or extract

To decorate:

675g/11/2lb strawberries, hulled, halved

Anything is popsicle! We are a sucker for strawberries

Refresh on a warm summer's day with our succulent strawberries in the shape of an icy-cool snack. Ideal if you are looking to reduce the temperature whilst remaining fruity.

See recipe

Anything is popsicle! We are a sucker for strawberries

Refresh on a warm summer's day with our succulent strawberries in the shape of an icy-cool snack. Ideal if you are looking to reduce the temperature whilst remaining fruity.

See recipe

Serves:	4-6 (see tip)
Prep time:	15 minutes plus chilling

Serves:	4-6 (see tip)
Prep time:	15 minutes plus chilling