June in the Kitchen
A dazzling splash of red amongst the green caught my eye in the garden at the weekend – the first strawberries from Ash & Kate’s plants are ready to pick. Even though poly tunnels and varieties have extended the season (along with imports!), strawberries, for me, will always symbolise the British Summer harvested and enjoyed between early June to late August. Here's some recipes to celebrate this glorious Summer fruit.
Strawberry – almond milk
serves 2 (or 1 generously)
8 fl oz almond milk
1/2 tsp rose watercress
1 teaspoon honey
Place all ingredients in a blender, whiz together, pour into 1 or 2 glasses and serve.
Strawberries with rose petal jelly
Handful of strawberries hulls removed
1 dessert-spoon of rose petal jelly
Place the strawberries in a bowl and drizzle over the jelly
Rose petal jelly
1 lb (450g) scented rose petals
8 oz (225g) sugar
8 oz (225g) honey
juice of 2 lemons
Snip the bitter white heels off the rose petals. Simmer the petals in a little water until tender, stir in sugar, honey and lemon juice. Cook until the syrup is thick, pour into jars and seal.
Handful of sprouted buckwheat
1 tablespoon hemp seeds
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
4oz (110g) almond milk
1 dessertspoon agave syrup
1 tablespoon ground flax
Soak the buckwheat and seeds with the agave syrup in the almond milk overnight.
Add the strawberries & top with ground flax.