Strawberry yields

Three-ingredient strawberry palmier tarte tatin

Think of this dessert like an elevated strawberry jam tart. As impressive as it looks, you only need three ingredients to make it, but do use sweet, ripe strawberries for the best result. Serve with your favourite vanilla or clotted cream ice cream.

SERVES 6 PREP 10 mins plus 1 hr macerating COOK 35 mins EASY V

500g ripe strawberries,
hulled and halved
75g golden caster sugar
320g ready-rolled puff pastry
vanilla or clotted cream ice cream,
to serve

1 Toss the strawberries with 2 tbsp of the sugar in a large bowl and set aside to macerate for about 1 hr.

2 Unravel the pastry on its baking parchment, sprinkle over 2 tbsp of the sugar, roll it back up again (without the parchment), then stand it upright and squash it down into a rough disc. Roll the pastry disc out into a circle that will fit your pan (we used a 30cm ovenproof frying pan).

3 Heat the oven to 220C/200C fan/gas 8. Drain the berries, reserving the juices. Scatter the rest of the sugar into the ovenproof frying pan and drizzle in the reserved juices. Put the pan over a high heat and melt the sugar until it starts to caramelise. Turn off the heat and arrange the strawberries in the pan in a single layer, rounded-side down.

4 Drape the pastry over the strawberries, then tuck in at the edge. Bake in the oven for 30 mins until the pastry has puffed up and turned deep golden. Carefully invert the hot pan onto a serving plate. Serve the tarte tatin hot with good vanilla or clotted cream ice cream.

GOOD TO KNOW vit c • 1 of 5-a-day PER SERVING 291 kcals • fat 14g • saturates 7g • carbs 34g • sugars 18g • fibre 5g • protein 4g

• salt 0.5g

Strawberries & cream blondies

Upgrade standard blondies with the classic flavours of a cream tea.

SERVES 12 PREP 20 mins plus cooling COOK 1 hr 10 mins EASY V

200g butter
200g light brown soft sugar
100g caster sugar
200g white chocolate, chopped
into small chunks
3 eggs
1 tsp vanilla bean paste
275g plain flour
50g clotted cream

For the compote

200g strawberries, hulled and
halved or quartered if large
75g caster sugar
1 tsp lemon juice

1 Mix the compote ingredients in a small pan over a medium heat and cook for 10-15 mins until jammy, stirring often. When ready, the fruit will be soft but still hold