A collection of recipes by three great chefs - Emily, Hayley and Lauren. Each recipe calls for using British Strawberries. A note from us at SSAW Collective, make sure you choose wisely when purchasing your fruit. Respect the seasons, note the origin, packaging and method of production.
When Strawberries are over, think raspberries and then blackberries and consider that all recipes can be adapted and altered and will always be the most delicious when using the most seasonal ingredients.
by Emily Dobbs
1tsp vanilla extract
190ml Prosecco or rosé
80g caster sugar
This recipe is super simple. The majority of sugars are from the natural juices. The day before you wish to use your compote, hull your strawberries and cut them into quarters. Macerate all the ingredients and leave overnight. The next day, put everything in a pan and cook for 15 minutes on a high heat stirring every so often or until the compote starts to stick and lift from the pan. This is best served warm with yogurt or vanilla ice cream.
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Strawberry & Almond Cake
by Hayley Hastings
225g softened butter
90g caster sugar
90g demerara sugar
110g self raising flour
110g ground almonds
300g washed, topped and halved strawberries
A lined loose bottom cake tin.
Preheat the oven to 160.
Using an electric whisk, mix your soft butter and sugar until fluffy.
Using soft butter will really help to create a delicious, moist sponge.
Now whisk your eggs, and slowly trickle into your butter sugar mix with your mixer on a medium speed. Add a pinch of salt when you can. Next add the flour and gently incorporate by folding it through with a large wooden or metal spoon. It is important to fold as it helps keep the air in your sponge. Repeat wth the ground almonds. Carefully fold through the strawberries and pour into a lined cake tin. Add a sprinkling of demerara sugar on top. Bake for 40mins, or until a skewer comes out clean. Serve with creme fraiche.
1.5 kg hulled strawberries
920 g sugar
2 tablespoons lemon juice (reserve the squeezed lemon)
Optional: basil, anise hyssop, vanilla
Muslin cloth and sterilised glass jars
Purée the strawberries using a food processor or immersion blender. You may leave it as a chunky purée, or half chunky half smooth (if you don’t have either of these then you can just squish with your hands). Pour the strawberries into a large bowl with the sugar and lemon juice. Keep the squeezed lemon aside. Let this mix macerate, covered with a piece of parchment directly on the surface of the mix, for a few hours or overnight. This resting time allows the fruit to absorb more sugar and the jam will take less time to cook.
Transfer the strawberry mix to your jam pot. Put the squeezed lemon into muslin, tie tightly and add to the pot. This is natural pectin. Cook on high heat, continuously stirring and scraping the bottom of the pot so that the sugars don’t burn. Remove the scum by skimming while it’s cooking but don’t worry about getting it all, you never will and that’s okay. Your goal is to cook the jam as quickly as possible so keep the heat on high. It will splatter so use the longest wooden spoon or spatula you have.
Cook, stirring and scraping, until the jam is glossy and the bubbles are big and pop like lava - big, slow pops.
You may use a thermometer or the plate to test. Use tongs to squeeze out all the juice from the lemon bag, this is your pectin. Stir in herbs or vanilla now if you wish.
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