Strawberries have been great this year, haven’t they?

That wonderful aroma makes them irresistible – in fact, they often smell better than they taste, but this year they’re full of flavour.

Apparently, we have the lovely weather earlier in the year to thank for that, all that glorious sunshine bringing on the English fruit and so not so many imports. And strawberries are so versatile. I love them just as they are, or with cream or yoghurt (or in a Pimms!) but you can make smoothies, tarts, cakes – jam if you’re very dedicated and have a glut.

I’ve come across a great idea in the New Dairy Cookbook – free-form pie. The idea is that you don’t have to worry too much about quantities, or rolling out the pastry to a precise shape. Music to my ears! The recipe uses rhubarb, apple and strawberries, and includes semolina or polenta to soak up the juices a bit and stop the bottom of the pie getting soggy. Why didn’t I think of that before?! This one’s definitely on the to do list.

Summer Pudding
A very British recipe is the simply stunning Summer Pudding – taken from the 2012 edition of The Dairy Book of Home Cookery, available in the autumn – easy to prepare and bursting with sunny goodness.

Apparently, centuries ago, an abbess decreed that strawberries were poisonous because they grow so close to the ground – how could they not be contaminated?

Actually, they’re really good for you – full of vitamin C and iodine and a natural remedy to help relieve inflammatory pain.

Thanks heavens we’ve seen the light!

Marion
Dairy Diary Team

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