Once you’ve popped enough straight into your mouth, strawberries are delectable in a soft Victoria sponge or folded through whipped cream with sweet, crunchy meringue. If you’re feeling adventurous, try strawberries with a splash of balsamic vinegar, sugar and some black pepper, or in a salad with velvety avocado, basil and shaved Parmesan.
Delivered from our farm, so wash before eating. Eat our strawberries soon after delivery - grown organically they are in contact with the soil and more prone to the elements. Keep refrigerated, but eat at room temperature for the best flavour.
Country of origin
Grown in the United Kingdom.
This seems like a crass way to treat such a delectable soft fruit, but it is all about the contrast of hot and cold, sharp and sweet. Keep the small ones whole, cut any large ones in half. Add them to a bowl with a little sugar and a dash of balsamic vinegar. Mix well and leave to macerate for 10 mins. Thread the strawberries onto skewers and place them directly on the BBQ bars. Griddle for about 2 mins, turning once, until lightly marked. They only want a quick flip-flop across the grill, enough to warm them and caramelize some of the sugar. If you leave them on there for too long, they turn to jam! Use your judgement, if they look like they are turning mushy get them off the heat.