Strawberry fields

Two quick and really useful ideas…

Chocolate-covered Strawberries make a delightful petit-four after a summer dinner party. Melt 100g good quality dark chocolate in a bowl over a pan of simmering water, or carefully in a microwave. Stir until completely melted, then set aside to cool slightly. Dip the bottom half of the strawberry into the chocolate and allow any excess to drip back into the bowl. Lay on a baking sheet lined with baking parchment or greaseproof paper to harden. When all the berries are dipped, place in the fridge until about 15 minutes before serving.

Raspberry Coulis is a fancy name for raspberry purée or sauce. Place 300g fresh or frozen raspberries in a saucepan and add the juice of 1 lemon or lime. Mash gently with a fork or potato masher and sift in 1-2 tbsp icing sugar, stirring until dissolved. When the raspberries are heated and just simmering, pour through a sieve into a bowl, pushing the juice through with a wooden spoon. Taste, adding more sugar if desired, although the coulis should be tart. Use as a sauce for ice-cream, the chilled fruit soup, the Pavlova, meringues or chocolate and raspberry torte.