By this time of year, I start to get a bit bored with strawberries and cream. It’s the perfect dessert early in the season, heralding another year of hope against hope - of a perfect summer, of sporting success - but now I’m looking for something a little different. The combinations here are a bit unexpected, but they show how versatile strawberries are.

When choosing your fruit, go for colour. You want that dark, rich, almost burgundy shade - the darker the skin, the better the flavour. Only wash them if they need it. The briefest rinse under a running tap will be enough. Then dry them on a kitchen towel and you’re ready to make the most of this wonderful fruit.

STRAWBERRY AND MINT SALAD WITH CHAMPAGNE GRANITA
Serves 4

This summer salad is a wonderful starter or light summer lunch. The secret is to slice the cucumber really thinly so that it absorbs the flavour of the dressing. The champagne granita is extremely refreshing and sets off the taste of the strawberries.

1 tbsp glucose syrup
60g caster sugar
Juice of half a lemon
250ml champagne or sparkling wine
2 punnets fresh English strawberries, hulled and finely sliced
1 cucumber, peeled and thinly sliced
1 tbsp black peppercorns
1 tbsp white peppercorns
1 tbsp coriander seeds
2-3 tbsp classic vinaigrette
A good handful fresh mint or basil leaves

1 Start by making the granita at least four hours in advance. Place 250ml water, glucose syrup and sugar in a small heavy-bottomed pan. Stir well over a low heat until the sugar has dissolved, then bring
to the boil. Allow to boil for 1 minute, then remove from the heat and allow to cool. Add the lemon juice and champagne and pour into a large container.
2 Place in the freezer for half an hour, then break up any ice particles that have formed with a fork. Return to the freezer for another half-hour and fork again. Repeat this for 2-3 hours or until you have a soft, icy mixture. If it becomes too solid, leave it at room temperature for 10-15 minutes.
3 Arrange the strawberries and cucumber in a circular pattern on four serving plates.
4 Place the peppercorns and coriander in a peppermill and season the strawberries and cucumber. Drizzle with vinaigrette.
5 Spoon a generous scoop of granita into the centre and serve immediately.

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