The subtle use of aromatics like lemon, black pepper and vanilla when roasting the berries enhances their flavour and sweetness. Berries and ice-cream, the quintessential summer dessert.
Serves: 6
INGREDIENTS
500 grams strawberries, hulled (about 2 punnets)
3 tablespoons maple syrup or honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
finely grated zest 1 lemon
1 teaspoon vanilla extract
½-1 teaspoon ground pepper
¼ teaspoon sea salt
To serve
good-quality vanilla bean ice cream
Equipment: Line a shallow roasting tray with baking paper.
METHOD
Preheat the oven to 180°C fan bake.
Halve any large strawberries, leaving the medium and smaller ones whole. Combine all the remaining ingredients in a large bowl and add the berries, tossing to coat. Tip onto the roasting tray, scraping in any juices left in the bowl and spread in a single layer.
Roast for about 20 minutes, turning once, until the strawberries are soft but still retain their shape. Remove from the oven and leave to cool.
To serve: Place large scoops of ice cream on plates and spoon over the strawberries and pan juices.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!