strawberries are best eaten in the simplest way, I’m going to backtrack; by the middle of the season I wrack my brain for new things to do with them.
This is just the cook in me, wanting to try the unexpected, the new. For years I bought an Australian food magazine called Gourmet Traveller.
They were fond of pairing strawberries with the Asian ingredients that were easy to get hold of, at least in Sydney. Mangoes, lime leaves, coconut, lemongrass – they were all smooching with strawberries.
I used to be dismissive. ‘Strawberries with lime and coconut,’ I would mutter to myself, ‘I don’t think so.’ But strawberries benefit from acidic partners, as long as they themselves are sweet.Read more on telegraph.co.uk