At this time of year British strawberries are flooding into the shops and in my opinion one of the best ways to honour this is by roasting them. For me, perfect roast strawberries are neither too sweet nor too tart, but somewhere magical in the middle where you could add them happily to your boring breakfast bowl or sprinkle black pepper on them and serve with some coconut yoghurt as a healthy and simple pudding.
I picked up a bright red punnet today and am super happy with the way they turned out. I also think they look completely irresistible in Ben’s beautiful hand thrown bowl. It’s all in making sure they don’t cook for too long: this isn’t one of those shove-in-the-oven-and-come-back-in-two-hours activities – they need careful monitoring, and they pay well in taste and beauty for the love you give them.
1 punnet strawberries, stalks removed
1 tsp vanilla paste or a sprinkle of crushed vanilla bean
A tiny touch of sea salt
A drizzle of maple syrup
Place the berries in a baking dish, rub the vanilla, syrup and touch of salt into them until evenly coated, and bake at around 180 degrees (my oven dial is broken so I can’t give an exact temperature but this seems kind of an intuitive berry-monitoring process) for 20 minutes or until the berries are soft and squishy but not bursting and flopping all over the place. leave to cool and serve or keep in the fridge for breakfast or a sweet little pick me up.