Strawberries with Pimm’s and cream

Dame Jen Greenhalgh shares her easy summer dessert that feels a bit special. These Pimm’s strawberries are baked gently with mint, citrus and a splash of Pimm’s until soft, juicy and full of flavour. Perfect for a Summer barbecue, garden party or sunny weekend pudding, served warm with whipped cream - or chilled the next day with ice cream, meringue or spooned into a tart shell.

Ingredients

1kg strawberries washed and hulled
200ml Pimm’s
2 big sprigs of mint
1 lemon
1 orange
3 tablespoons sugar
Few grinds of black pepper
300ml pot of double cream whipped with a dash of vanilla essence

Aluminium foil 160c preheated oven or barbecue

Method
1. Take a double layer thick, large sheet of foil and lay over a tray or bowl. Place the strawberries in the centre; the bowl will allow the foil to sag and you won't end up with your precious Pimm’s all over the floor later

2. Scatter over the sugar, Pimm’s and the mint. Using a potato peeler or sharp paring knife, peel off some strips each of the lemon and orange rind, trying not to take off too much of the white (its bitter). Grind over a dusting of black pepper, which fabulously enhances strawberry.

3. Squeeze over the juice of half the lemon and orange, seal the foil up into a nice tight bag - Cornish pasty style is best. Place either in the oven or on the dying embers of a barbecue for 20-30 minutes. Cool slightly after cooking by tearing open the foil and letting sit for 5 minutes. Serve with the whipped cream piled on top and the juices drizzled over.

Suggestions
You could add meringue base to make a Pimm’s pavlova, and use other berries too. It can also be served cold with ice cream or even in a tart shell as a pie!