Perfect for warm weather …

… the photo-guide

the Lemon Pot

the Amaretti crumb - there's no set recipe, it's

so useful for desserts - I grab a couple of handfuls

pop into a strong ziploc bag, bash with a rolling

pin and then roll to a fine crumb

the strawberries

check these beauties out – they are

at their best at the moment

All these elements can be prepared ahead, the pots need two hours minimum to set – I made them in the morning, to be served later the same day.

As an optional extra you could add a layer of strawberry compote to the Lemon Pot, then add the crumb and the strawberries to decorate. If you don't have the time to make the compote no matter – leave it for another day.

Now for some Beautiful Breads!

Strawberry and Lemon!

A perfect dessert for the warm weather – and the bonus – it's easy.

Lemon Pots

600ml (1 pint) double cream

150g (5oz) caster sugar

finely grated zest and juice of 3 lemons**

To serve

fresh strawberries

strawberry compote - optional

Amaretti crumb

small ramekins or shot glasses

Heat the cream, sugar and lemon zest in a wide-based pan over a low heat until at simmering point. Stir continuously for about 3 minutes until the sugar has dissolved.

Remove from the heat and allow to cool slightly until lukewarm.

Mix the lemon juice with the cooled cream in the pan and stir.

Pour the lemon cream into the pots and transfer to the fridge to set for a minimum of 2 hours.

**If you don't have fresh lemons you can use juice and omit the zest – 4 tbsp of juice is equivalent to one and a half lemons.

Photo-guide up next!

A perfect compote …

… strawberry!

You have a choice here – to blitz or not to blitz this is the question – simply, if you are going to blitz and pass the strawberries then you needn't hull them. If you intend leaving the compote as is then I would hull them at the beginning of the recipe.

Strawberry compote

500g ripe strawberries, hulled

4 tbsp caster sugar

2 tbsp lemon juice

Cut the strawberries in half – or quarters if large – place in a large saucepan with the sugar and lemon juice. Heat gently until the sugar has dissolved and then simmer. Cover and cook for 3/5 minutes until dark in colour and syrupy. Compote can be store in fridge for up to 2 weeks. Again you can split the batch into two and freeze one for a rainy day.

If you prefer a smooth compote blitz and pass through a sieve.

Perfect with the ice cream – or – as an additional layer to the following recipe for Lemon Pots ...

Then there's the ice cream ...

There's only one thing wrong with home-made ice cream you need an ice cream maker – or so they say – there are delicious no-churn versions out there and the following recipe is an example – and easy!

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.

Yum!

The Pastry!

If you don't like the idea of making pastry then a shortbread stack would work well.

The mascarpone cream is also good enough to stand alone – by that I mean it's delicious enough with a bowl of fresh fruit.

If you want to make your own pastry - here's the recipe I used :

Rich shortcrust pastry

The recipe makes enough to line a shallow

23cm/9 inch flan tin

Serves 8

115g/4oz plain flour

55g/2oz cold unsalted butter, diced

25g (a scant 1oz) icing sugar, sifted

1 egg yolk plus 1 tbsp cold water

Sift the flour into a mixing bowl. Add the butter and rub in until the mixture resembles fine breadcrumbs. Add the sugar.

Lightly beat the egg yolk with 1 tbsp of cold water. Add to the flour mixture and mix with a round-bladed knife. Gather together to make a soft dough.

Wrap in cling film and chill for at least 30 minutes before rolling out.

Add 1 tsp pure vanilla extract to the beaten egg yolk and reduce the amount of water slightly – optional.

Bake at 160fan/180c/Gas 4 for 15 minutes or until they are golden in colour – leave to cool.

If you prefer individual tart cases then you'll get 12 based on using a cutter 7cms/2¾” in diameter from the recipe given. Prick the cases with a fork before baking.

After I'd rolled out the pastry I used my trusted tamper to ease the cases into the tin for an even shape.

If you don't want to make your own pastry cases you don't have to - you can buy ready-made either individual or a 23cm/9 inch tart case.

It's quick and easy and well worth the effort!

Then there's the ice cream …

Strawberries are superb …

... and a very flexible fruit!

But before I move on to the pastry – I mentioned hulling your strawberries in “the Tarts” recipe - a little prep is required if you want the best from your berries!

Hulling is to remove the green leaf on the top and the stalk below – it takes a little time but is worth every second. You can buy a kitchen implement to do the job if you wish but using a paring knife is just as good - slice the tops off your strawberries and cutting carefully and gently, in a circular motion, carefully remove the stalks – it'll do the job just as well.

Here's what they look like :

Ta dah!

I think you'll agree it's worth the trouble.

Back to the pastry ...

The Tarts!

This recipe is so old I can't remember when – probably as far back as 1986 ish. There's a reason I've kept it – it's easy but best of all – delicious!

Strawberry Tarts

Rich shortcrust pastry

as per the recipe given

Filling

250g mascarpone cheese

165g caster sugar

1 tsp vanilla essence

1 tsp lemon juice

Strawberries, hulled and sliced finely

Glaze

2 tbsp apricot jam, sieved

1 tbsp water

On a lightly floured board, roll out pastry thinly and cut into circles with a fluted 7cm cutter. Line two 12 tartlet trays – or place sweet shortcrust tart cases on a baking tray and prick bases. Bake at 160fan/180c/Gas 4 for 15-20 minutes, or until golden brown. Cool on a wire rack.

Beat together the mascarpone cheese, sugar, vanilla and lemon juice. Place a tablespoon of cheese mixture in each tart.

Arrange the strawberries decoratively over the top.

Heat the jam and water in a small saucepan over moderate heat until smooth. Brush over tarts and allow to set before serving.

The recipe for the filling will give you sufficient for 24 tarts – perfect for a summer party dessert. Halve the filling recipe for the 12 tart cases or double the pastry recipe if you're going for 24!

These tarts are small, which is great, the size of a jam tart, so perfectly poppable into the mouth.

Use whatever fruit takes your fancy or mix it up – my fancy was strawberries, it's worth the effort of hulling – the finished article looks like this :

Now for the pastry!