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STRAWBERRIES WITH SWEET CICELY SYRUP AND SHEEP’S YOGHURT

Sweet cicely adds an aromatic natural sweetness to the syrup here, which is the perfect complement to the tart yoghurt and ripe strawberries, finished off with the tangy citrusy leaves of sheep’s sorrel. If you think you are not familiar with sheep’s sorrel, think again: it is probably best known to most people as an irritating perennial weed that appears in summer on acidic grasslands, along roadsides and even in domestic gardens. It is widespread, so the leaves can be easily foraged or even cultivated.

SERVES 4

Macerated strawberries

20 strawberries, hulled

juice and zest of ½ lemon

50g caster sugar

½ vanilla pod, split lengthways

Sweet cicely syrup

75g caster sugar

juice of ½ lemon

35g sweet cicely leaves

a pinch of xanthan gum

Sheep’s yoghurt

750g natural sheep’s yoghurt, hung in muslin over a bowl overnight to strain the whey from the curd

sheep’s sorrel, to serve

Slice the strawberries in half lengthways and put them in a bowl. Add the lemon juice and zest, sugar and split vanilla pod and stir gently to coat the strawberries in the mixture. Leave to macerate for 1 hour at room temperature, stirring at 10-minute intervals.

To make the sweet cicely syrup, boil the sugar, lemon juice and 150ml water in a medium, heavy-based saucepan over a high heat until the sugar has dissolved. Remove from the heat and chill (you can do this in a freezer for quick results). Once chilled, add to a blender with the sweet cicely leaves and blitz on high speed until smooth. Pass through a fine sieve. Pour back into a clean blender, add the xanthan gum, blitz to thicken then chill again.

Put a large spoon of sheep’s yoghurt in each bowl, create a well in the top with the back of a spoon and fill with the sweet cicely syrup. Drain the macerated strawberries and arrange them around the outside. Finish with sheep’s sorrel.