Strawberries forever

Chilled Strawberry And Tomato Soup (Vegan)

Ingredients (Serves 4)

◆ 500g cherry tomatoes

◆ 1 small red onion, peeled and chopped

◆ 1 garlic clove, peeled and crushed

◆ 350g British strawberries, hulled

◆ 2tbsp extra virgin olive oil

◆ 3tbsp white balsamic vinegar

◆ Salt

◆ Fresh basil and savoury biscuits to serve

1 Reserving 4 tomatoes, blitz the remaining tomatoes with the onion and garlic in a blender until smooth then push through a nylon sieve to remove the seeds and excess fibre. Rinse out the blender and add the sieved tomato mixture.

2 Reserving 4 small strawberries, place the remainder in the blender with the oil and vinegar. Blitz until smooth. Season to taste. Chill for at least 2 hours.

3 To serve, halve the reserved tomatoes and strawberries and thread on to skewers. Stir the soup and pour into small bowls. Accompany with the skewers, basil and savoury biscuits.

Fruity Confetti Salad (Vegan)

Ingredients (Serves 4)

◆ 1 orange pepper, deseeded and finely chopped

◆ 4 spring onions, trimmed and finely chopped

◆ 100g radish, trimmed and finely chopped

◆ 200g British strawberries, hulled and chopped

◆ 100g prepared mango, finely chopped

◆ 5g fresh mint leaves, chopped plus extra to serve

◆ 2tbsp olive oil

◆ 2tbsp raspberry vinegar

◆ 2tsp maple or carob syrup

◆ Salt and freshly ground black pepper

1 Mix the vegetables and fruit together. Cover and chill until ready to serve.

2 Just before serving, mix the remaining ingredients together and toss into the salad. Serve with fresh mint to accompany grilled tofu or cheese and bread, barbecued vegetables, meat and fish, or as a filling for wraps.

Chilli Prawn Tacos

Ingredients (Serves 4)

◆ 300g raw peeled king prawns

◆ 2tsp fajita seasoning

◆ 5tsp white balsamic vinegar

◆ 1tbsp tomato purée

◆ 200g British strawberries, hulled

◆ 1 ripe avocado

◆ 150g cooked sweetcorn

◆ 3 baby cucumbers, trimmed and chopped

◆ 1tbsp sunflower oil

◆ 8 taco shells, warmed

◆ 50g baby salad leaves

◆ Fresh lime to serve

1 Wash and pat dry the prawns and place in a dish. Add the seasoning, 4 teaspoons of vinegar and tomato purée. Mix we