Way back in July 1994, I went strawberry picking with the man who would later become my husband. It was our first date and was as lovely and romantic as it sounds. Since then, we’ve PYO-ed many times, marking the passing of the years in the sweetest way.
This year, my date had to work and so I took the kids instead. We met up with Lou and her boys, and headed into the fields with those green plastic punnets at the ready. It was a beautiful day, and we gathered juicy berries from the tables covered with straw and the canes so ripe with raspberries that they fell to the ground.
Later, we picnicked by the lake, and the boys played while we chatted and enjoyed a cheeky biѐre in the sunshine.
Once home, we washed and hulled and transformed our berries, using the following recipes.
(adapted from a recipe by Nigella Lawson)
You will need:
Preheat the oven to 180C. Spread your raspberries out into one pie dish, and your sugar into a second. Place into the hot oven for 20-25 minutes. Pour the sugar into the raspberries, then pour this mixture into a sterilised 1-litre jar. Seal and leave to cool, before storing in the fridge.
I’ll be making scones to accompany my raspberry jam, trying out this recipe from Laura’s grandma. Cream first, always.
No-churn strawberry ice cream
You will need:
Equal quantities of strawberries and cream
Freeze your strawberries.
Measure out your strawberries by volume, then measure the same volume of cream. I had 2 cups or 500ml of strawberries, so matched this with 2 cups/500ml of cream.
Measure out a quarter of this volume of icing sugar (so I used half a cup/125ml).
Place everything into the bowl of a food processor and blitz.
There, you have strawberry ice cream.