Strawberries

Article: Strawberry Conserves

After a lovely afternoon of strawberry picking at Lathcomb Farm PYO I was obsessed with finding a way to do the stunning strawberries a fitting final preparationI love a fruity conserve, one that's almost all fruit. This conserve really is a deep sexy strawberry preserve that's good enough to eat by the spoonful. I've added a little powdered pectin to the recipe to give it a slightly firmer set. The Pectin also reduces the boiling time

Article: Revisiting Summer Berry Sabayon

Christian asked me to make that 'Berry and Custard dessert I did for Masterchef a few years ago'. So I obliged! It brings back many memories. This is what I whipped up for my first cook-off on my first appearance in Masterchef Goes Large. John Torrode said the use of Frangelico was inspired! Make sure the sauce is whisked long enough for it to become the consistency of double cream. You could use other liqueurs, such as Grand Marnier, kirsch, or marsala.