Speaking of seasonal fresh fruit

I don't think there is a more evocative scent of summer than that of a bowl of strawberries, it's just divine and makes your mouth water. Sadly these days shop bought fruit can bring disappointment since a lot of strawberries are forced and taste, quite honestly, of nothing. Buy locally at farm shops or pick your own if you can.

The following recipes give you two ideas for alternative uses for a glut of strawberries.

No-churn strawberry ice cream

The recipe will give you 960g

750g/1½lb strawberries

juice of two lemons

1 x 397g condensed milk

300g light brown muscovado sugar

Top the strawberries, cut in half or quarters if large then blitz to a purée, add the lemon juice. Tip the blitzed berries into a large sieve and allow the purée to pass through. As you're passing the strawberries there's no need to hull the berries.

Place the condensed milk and brown sugar into a large mixing bowl and whisk on high for 10 minutes. I used a hand whisk. Eventually the sugar is beaten into the condensed milk and will give you a ribbon effect. Set your timer and have patience – it's worth it. You can help your strawberry pulp through the sieve with the back of a metal spoon. Fold into your sugar and condensed milk and mix until combined. I split the mixture into two boxes. Freeze for at least 6 hours. Remove from the freezer 10 minutes before serving – no longer – it softens very quickly.

If you want a perfect scoop dip the scoop into boiling water and pat dry.

As the cook I think you're entitled to taste the ice cream ahead of serving. I confess I'm not a huge fan as a rule but I was intrigued so I took a teaspoonful as I boxed it – one word - “wow” - I ditched the spoon and took another, just to be sure.

It's the best I've ever made – I hope you feel the same!

Chocolate Bark photo guide

Summer fun and fast work :

the baking tray, oiled and lined

with cling film – you can see it's not moving

the melted chocolate poured onto

the tray

the “Jackson Pollock” moment

the shards of bark

I don't expect it will last too long but you could freeze a box. Here's a thought – need a fast summer dessert – a scoop of home-made ice cream, seasonal fresh berries – strawberries and raspberries top of the list at the moment - topped off with a chard or two of chocolate bark.

What I like about the mini versions of the fudge and honeycomb is that they are just that – mini - so in reality you only get tiny bits in your sweet treat.

I don't feel quite so guilty now!

P.s. I should have said – the salted caramel fudge and honeycomb came from Aldi and each cost 85p for 100g.

A little bit of what you fancy …

does you good – that's my excuse!

Here goes :

Chocolate Bark

420g

You'll need :

A baking tray 32x22cms – 12½”x 8½” approximately in old money! You'll also need a drop of oil to wipe onto the tray and a sheet of cling film.

A handful each of the salted caramel fudge pieces, honeycomb and mini marshmallows. It occurs to me that a handful really depends on the size of your hand, to be more specific, 60g of the fudge and 30g each of the honeycomb and marshmallows.

Line the baking sheet with cling film. You will find the cling film easier to control if you oil the baking sheet first.

Break 300g of dark or milk chocolate into pieces and put in a bowl over a pan of barely simmering water and melt. You choose the balance of dark and milk – I used 200g dark and 100g of milk chocolate. You need to bear in mind you're adding sweet elements and so more dark will give you a better balance but not too bitter.

When the chocolate has melted pour it onto the cling filmed sheet.

Scatter the fudge, honeycomb and marshmallows randomly over the chocolate. Wearing a disposable glove use the flat of your hand to press your scatterings into the melted chocolate. Do not panic, it will stick to the glove but will lift the chocolate and create a drizzled effect.

Leave to set for 4 hours before breaking into chards. You can snap it into irregular pieces or cut it using a chef's knife.

I realise that this “treat” is definitely not healthy, nor is it meant to be consumed in large quantities – sometimes a little bit of what you fancy does you good – keep it fridged and that way you have to work harder to enjoy it. You could offset the unhealthy with a handful of finely chopped nuts of your choice and/or chopped fruit – apricots work very well with dark chocolate.

Photos up next …

Keep your eyes peeled!

Like most of us I'm not fond of food shopping but, if you have the time – be it sat with your laptop ordering your weekly shop on line or out there wandering – have a good look around - you never know what you might find.

I was in the bakery aisle and found these :

The packets suggest they are used in cupcakes which is fine but I think I had a better idea - time to resurrect chocolate bark. I've made this many times with different ingredients – it is definitely what I'd call a Jackson Pollock sweet treat – you'll see what I mean.

Recipe and photos up next.

The illusive lemon curd – completed!

Here are the rest of the photos :

If you look at the curd you can see the

white flecks – the cords from the egg

The sieved remains – you don't want the

white bits!

The finished curd – two jars of yum

You've got a fridge life of two months for the curd – in your dreams! The list of uses is endless – the perfect addition to your fridge “store cupboard” especially for the summer. Place a couple of spoonfuls in a meringue nest, add some fresh strawberries or raspberries and a scoop of ice cream on the side. If you're a baker, particularly of cakes use the curd as a filling for a Victoria Sandwich instead of jam. Dip meringue kisses in chocolate – always handy for your pantry store cupboard. Pipe the curd between two kisses – double yum. Fold 250g of the curd gently through a batch of vanilla ice cream giving a ripple effect – triple yum!

When my Grandson Tom was small and came to stay I gave him toast with lemon curd and he's never forgotten it – it's the simple things in life that matter!

P.s. If you'd like the vanilla ice cream recipe, have a look at Sunday 15 January 2017 – On location in South Carolina – Dessert – a light bulb moment.

Illusive lemon curd – hints and tips

Microwaves vary so check out your instruction manual.

This recipe is based on an 800 watt version. For microwaves with a different wattage, adjust cooking times as follows, 900 watt – subtract 10 seconds per minute. 850 watt, subtract 5 seconds per minute. 750 watt, add 5 seconds per minute. 700 watt, add 10 seconds per minute.

Don't forget to adjust your microwave to medium when you're cooking the curd!

If you don't have fresh lemons you can use lemon juice and omit the rind. As a guide - 4 tbsp of juice is equivalent to one and a half lemons.

The quickest way to sterilise jars is to place them in your dishwasher.

You'll find your kitchen timer invaluable, set it for two minute intervals. Write your times down, i.e. 2,4,6,8,10 and 12 and mark off after each two minute period – you may only need 10 minutes, a lot depends on the size of your eggs – this way you won't lose track of your timings.

To illustrate, here's the beginning of the photo guide.

The butter and the lemon juice in the

microwave safe bowl

Have a look at the edge of the curd – you can see

it thickening

The post-it-note – easy peasy

There's more to come!

Illusive lemon curd

My friend and student Neil, who lives in Lake Wylie, South Carolina was over visiting recently. I've talked about Neil previously – he's a great cook and his signature dish in recent times has been Orange Tiramisu – check out “Your secret weapon – Tiramisu Tweaks” 18 November 2018 for the recipe. I then gave him the recipe for the lemon version. However there's a problem, he can't find lemon curd where he lives in the USA.

Here's the answer :

Microwave Lemon Curd

Makes about 450g/1lb

115g/4oz butter, cubed

Finely grated rind and juice

of three large lemons

225g/8oz caster sugar

3 large eggs plus 1 egg yolk

Put the butter, lemon rind and juice in a large microwave-proof bowl. Cook on high for 3 minutes.

Add the sugar to the bowl and stir for 1 minute until it has almost dissolved. Return to the microwave and cook on high for 2 minutes, stirring every 1 minute.

Beat the eggs and the yolk together, then whisk into the lemon mixture, a little at a time.

Cook on medium (40% power), for 10-12 minutes, whisking every 2 minutes, until the curd thickens. You will find that your curd has white cords from the eggs – pour the curd through a sieve and discard before filling the jars.

Ladle into hot sterilized jars, cover and seal. When cool, store in the fridge. Use within 2 months.

Hints and tips coming next ...