VegBox Recipes

Strawberry

Strawberry They are delicious raw, obviously, on their own, or in smoothies, as a dessert or breakfast topping and in punch. They’re also great made into jam, grilled on a barbeque, and included in cakes and pancakes. They have the most Vitamin C of all the berries, as well as being chocker-block with fibre and potassium, and ellagic acid which is claimed to help fight cancers.

In Season?
Strawberries come into season in the UK in late April or early May and are with us until September time.
Buy?
Look for medium sized rather than enormous berries, and avoid punnets with red liquid in the bottom, which means that some of the berries have been squashed and may be close to moulding.
Store?
Eat within one or two days of picking or buying. Best stored in the fridge on kitchen paper, but make sure you bring them back to room temperature before eating them.
Freeze?
Remove their stems and green caps, wash, drain, pat dry, then place on a baking sheet in the freezer for 24 hours before placing in a tub or into freezer bags.

Best used in cooking thereafter, as once defrosted they loose their texture and can be quite mushy.
Cook?
Raw, obviously, on their own, or in smoothies, as a dessert or breakfast topping and in punch. They’re also great made into jam, grilled on a barbeque, and included in cakes and pancakes.

More Strawberry Information

Strawberries are a member of the rose family, and are the only fruit with the seeds on the outside.

Fruit folk lore (yes, there is such a thing!) claims that splitting a “double” strawberry in half and sharing it with the object of your desires is a guarantee of future love.

They used to be used toothpaste, because the acidic juice helps to clean discoloured teeth.

Finally, if you’re trying to avoid the urge to smother them with cream, try sprinkling them with black pepper – it’s actually delicious!

Graham's Rhubarb Pudding
Looking around for different ways to cook rhubarb as we have a lot of rhubarb in the garden,
Ingredients

Method
  1. Wash rhubarb, cut into 3cm / 1" lengths and place in a flan dish covering the base.
  2. In a mixing bowl cream together the butter and sugar. Add the beaten egg.
  3. Mix in the flour and milk, lightly beat then spread over the rhubarb.
  4. Bake for 40/45 minutes in an oven pre-heated to 180C / 350F / Gas4. (Fan assisted 30/35 minutes at 160C).

Cupboard-To-Table

Suggested Strawberry Recipes

Barbecued Strawberries

This is a great way of serving strawberries – particularly any that are starting to go past their best. A splash of alcohol makes this even more or a treat.

Cherry & Strawberry Cream

Come June, cherries and strawberries will be in season together in the UK.

Now cherries and strawberries are delicious in their own right. But if you combine them ... Well, as far as we're concerned that's heaven on earth.

Cosy Baked Stuffed Apples

This recipe was suggested to us by our good friend Gill in London. It's a really comforting "old-school pud" that you can play around with, and which also works brilliantly for breakfast times.

Eton Mess

This 5 minute recipe is an absolute Summer classic.

Simple Souffle

So what is it about the word "Souffle" that strikes fear into the heart? When did souffles acquire the status of "that which is served at dinner parties only by the most accomplished of cooks"?

Because the reality is, they're easy peasy!

The only "critical" factor is getting your oven to the right heat and not opening the door to check it until 5 minutes before it should be done.

Our favourite tip is the check for done-ness. Give the souffle dish a sharp shove. The souffle should "tremble gently" (poor thing!) rather than wobble. A wobble means more cooking time is needed.

Here is our recipe for the basic souffle. See the "Variations" section for ideas on sweet as well as savoury fillings.

Strawberry and Raspberry Cheating Jam

This week, hubby and I snapped up some sale punnets of Kent strawberries and Scottish raspberries from a local shop.

On Tuesday night, we were just getting ready for bed, making the usual cups of tea and tucking our books under our arms, when he announced that he was going to toast some bread for a cheeky night time snack.

Now I LOVE toast.

But only if I can smother it with jam. Which we didn't have.

Was I deterred?

I'm NEVER deterred when it comes to toast. I decided to make cheating jam. Hubby retreated up the stairs muttering something about it being "hardly the time to be making jam, love."

Here's what I did...

Traditional Cherry Clafoutis

This traditional French dessert is so incredibly easy to make, and yet it's remarkably elegant. Certainly, if you use ramekins to make individual ones, it's idea for dinner parties. And yet it's so simple, it's also brilliant for family pudding, and (this is a bit naughty) it's lovely cold for breakfast, with the excuse that it's a bit like having pancakes! Just don't tell anyone we told you so...

Wimbledon Juice

Classic early summer ingredients combine to make this Wimbledon celebration juice. So if you can tear yourself away from strawberries and cream with Champagne, you might want to give this one a try!

Got one? Send us your recipe!

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