Anyone for strawberries?

My son and his dad are both huge tennis fans, but for me the best part about Wimbledon is the excuse to eat lots of strawberries and cream. If you fancy doing something a bit different with your punnet of red berries, here are some lovely recipes the whole family can enjoy.

Eton Mess by Rachel Green

For the meringue:
2 egg whites
120g caster sugar


To serve:

150g Raspberries
150g strawberries
750ml double cream
100g caster sugar
Grated zest of 1 orange

To make the meringue, whisk egg whites until stiff, then gradually add the sugar until it forms peaks when the whisk is removed.

Bake the meringue on a baking tray lined with greaseproof paper and place it in the oven at lowest setting until it is dry and brittle.

Cut the strawberries into four, or small pieces, whip the cream with 100g of sugar and vanilla essence until stiff. Fold in the strawberries, broken up pieces of meringues and raspberries and orange zest.

To serve spoon mixture into frosted glasses, scatter some strawberries and raspberries and mint leaves for decoration.

*Rachel's new book, Sausages: Making the Most of the Great British Sausage, Foreward by Jimmy Doherty, £7.99, has lots of child-friendly recipes.


Hotel Chocolat Chocolate Strawberry Tart

A very special, decadent dessert that serves 10 


250g plain flour
100g icing sugar
1 pinch of salt
1tbsp Hotel Chocolat organic cocoa powder
200g butter
2 egg yolks, lightly beaten with 1tbs water
50g Hotel Chocolat Classic Liquid Chocolat
200g Smudge (Hotel Chocolat chocolate spread)
200ml whipped cream
150g sliced strawberries

Place all the dry ingredients in a large mixing bowl, add butter and rub in with the fingertips until mixture resembles fine breadcrumbs (or use a food processor to save a bit of time).  Make a well in the centre of the  dry ingredients and add the egg yolk and water mix. Combine mixture with a wooden spoon then knead by hand to form a ball of dough. Cover with clingfilm and place in fridge for at least an hour before using.

Pre-heat oven to 180C (350F), Gas Mark 4. Lightly grease an 11 inch flat tin. Roll out the pastry so it's about 2mm thick. Now line the baking tray with pastry. Cover the pastry with greaseproof paper and fill with dried chickpeas or baking beans. Cook in oven for 15-20 mins. Leave to cool and remove the baking paper/beans/peas.

Bring cream to the boil in a pan on the hob and pour it over chocolate and Smudge. Stir well and spread over pastry. Leave to cool.

Heat jam until it becomes a runny consistency. Arrange strawberries on top of the praline.  Spread jam over the strawberries. Allow jam to set in fridge and serve.

Yummy Berry Smoothie

This wonderfully light smoothie by is quick and simple to make and kids will love it.


250g Strawberries
350g Orange Juice
250g Raspberries
1 Lime or Lemon Squeezed
240g Fresh Yoghurt
1 Banana

Wash the strawberries and raspberries under some cold running water. Remove the green stalks from the strawberries. Place the strawberries, raspberries, natural yoghurt, banana and orange juice in the blender or food processor. Blend the mixture together for 1 minute until smooth.To thicken the smoothie add more banana or to thin it out add more orange juice. Pour into a tall glass and squeeze fresh lime juice on to the top of the smoothie. Serve.

written by Liz Jarvis