Due to the miracles of modern farming and global transportation, strawberries are available nearly all year round. However, there’s nothing better than the great British strawberry and the excitement of knowing that they’re fresh and probably picked from just around the corner.

If you really want to get involved and know exactly where they come from, try finding a “pick your own” farm near you. This makes a fantastic afternoon out for all the family and with half term here already it’s another activity to fill the week. Most farms also offer pick your own on other fruits as well such as raspberries, blackberries and apples so you can make sure you’ll well stocked and on your way to your five a day! Its also reassuring to know you’re helping support the local economy.

The next thing to think about when you’ve got them home is what to do with them. Below are my top 5 strawberry favourites (unfortunately they are all abit indulgent so if you’re trying to stick to a diet in the quest for a bikini body, look away now!)

1)      Strawberries and Cream

Asummer (and Wimbledon!) classic. Nothing more or less than some chopped strawberries and either single or whipped cream. Simply delicious.

2)      Eton Mess

Combine crushed meringue with strawberries and raspberries and mix together with whipped cream. Naughty but nice!

3)      Fruit Smoothie

For 4 smoothies, roughly chop 1kg of strawberries (leaving 4 whole for later). Place the chopped strawberries in a blender in 1 banana, 150ml of natural yoghurt, 1 teaspoon of vanilla extract and 1 tablespoon of clear honey. Blend until smooth. Gradually add the orange juice and continue to blend until well combined. Chill for 1-2 hours and then place into 4 tall glasses and garnish with the remaining strawberries.

4)      Strawberry Shortbread

Put ¾ cup of crème fraiche, 5 tablespoons of whipping cream and 2 tablespoons of confectioners sugar into a large bowl. Beat lightly until smooth and just thick, be careful not to over-whisk.  Take a shop bought shortbread biscuit (good quality and thin) and place onto a plate. You can make your own shortbread if you prefer but this is probably beyond my cooking capability and takes much more time! Place a large spoonful of the creamy mixture on the top and scatter a few strawberries, quartered, and some mint, roughly chopped, on top. Dust another shortbread with some confectioner’s sugar and place on the strawberries and cream so that you have a layered look. Add a sprig of mint to serve. Great for alfresco dinner parties or family barbeques and as good as any restaurant dessert.

5)      Strawberry Coulis

There are two ways to make this sort of topping depending on what you’re making it for. For scones or cakes and as a lovely alternative to jam, try cutting some strawberries into quarters and sprinkling with vanilla sugar. Leave to sit at room temperature for about an hour. The strawberries absorb the sugar and make a mouth-watering gooey mixture – the vanilla adds that a special little something. For cheesecakes, pancakes or ice cream, bring 125ml water and 125g caster sugar to the boil, stirring continuously to dissolve the sugar. Add some halved strawberries and cook until soft (about 2-3 minutes). Puree the mixture. This can be stored in the fridge for up to 2 days.

Whatever you make, enjoy it – its truly the start of summer now…