Ah, living in the outskirts of London. We may not have Deliveroo, sushi restaurants or any fancy bars or clubs but things are certainly hoppin’ on summer weekends here, at our Pick Your Own farms! This has been a traditional of mine since childhood, as every summer the family would hunt for the ripest, biggest strawberries and sample a few along the way (not much has changed there!)
Nothing beats British strawberries, right?! You can go to a supermarket, start sniffing each box to see which one is the most fragrant (I take my strawberry buying very seriously!) or you can just pick you own! I try to think up a recipe every summer, but usually the strawberries get consumed in the car and don’t even make it home. However this year I did my best to resist and decided on Eton Mess. Super simple, quick recipe and the best thing about it is the presentation – the messier, the better:
- 3 egg whites
- 150g caster sugar
- pinch of salt
- double cream
- handful of strawberries
- Preheat your oven to 150 degrees (130 if fan assisted).
- Using an electric whisk, whisk the egg whites together with the salt until they become opaque and have soft peaks. (Making meringues can be tricky, so watch this to help you know when you have soft and stiff peaks!)
- Gradually add the sugar a spoonful at a time and continue whisking until you have stiff peaks.
- Spoon or pipe onto a lined baking tray and bake for 30/40 minutes.
- While they’re cooling, whip the double cream, with the electric whisk, until thick. Layer the crushed meringue, strawberries and cream in a bowl, a bit like a trifle and enjoy!