When I was a child, we had an abundance of fruit trees. We collected fruit that had dropped to the ground. I wish I knew then what I know now: green mangos would have been made into pickles; banana passionfruit made into curd; jams would have been peach or mulberry. Preserving strawberries gives them a delicious second life.

Remove blemishes and freeze on a tray, then pack into containers. Puree and freeze in ice cube trays to use for desserts such as this strawberry parfait.

Whiz 250g hulled strawberries in a blender until smooth. Whisk 250ml thickened cream to soft peaks and set aside. Place 250g caster sugar, 2 tbs glucose syrup, 1 tbs lemon juice and 2 tbs water in a small saucepan, bring to the boil and boil, swirling to dissolve sugar for 1 minute.

In a stand mixer fitted with the whisk attachment, whisk 4 eggwhites to soft peaks and slowly pour in hot syrup. Whisk until cool. Fold in the strawberry puree and cream. Pour into a lined 4-cup (1L) loaf pan and freeze until set. Serve with sliced strawberries tossed in sugar.

Selection and storage
Choose unblemished strawberries without any traces of mould. Store, covered and chilled, on a tray lined with paper towel. Do not wash until ready to use.

Goes with
Cream, ice cream, pepper, chocolate, balsamic vinegar, almonds, mint, ginger and rhubarb.

Find here for our recipe for nectarine, strawberry and basil galette.