Summer should be all about eating as much vibrant fruit as possible. Here in the UK we are blessed with a beautiful bounty of berries – cherries, strawberries, blackberries and more. Picnics, barbecues and al-fresco dining can all be brought to a beautiful end with a simple fruit salad. And while you can eat berries as they are, it’s also nice to do something a little special when the time comes.
In my restaurant days we would extract the flavour of strawberries by microwaving them with sugar before making a jelly or gel out of the liquid – nice, but too fancy for this. Instead, I thought it would be delicious to draw out the fragrance of a strawberry, utilising the discarded tops by roasting them gently. Using the liquid as the fruit salad dressing means you get even more flavour; of course, you can switch up the berries with whatever you may have to hand.
