Strawberry fields

Strawberry and Raspberry Fool with Caramelised Oats
Serves 4-6
225g strawberries

284ml double cream
2 tbsp icing sugar
100g raspberries

For the Caramelised Oat Topping
50g porridge oats
3 tbsp light muscovado sugar

1. First make the topping. Heat the grill to high. Place the oats and sugar into a bowl and toss together, then spread onto a baking sheet.
2. Grill for about 2 minutes or until the sugar has just melted and the oats are turning a light golden colour. Take care not to burn them – they toast really quickly. Allow to go completely cold on the baking sheet, then put back into the bowl and break up with your hands. Store in a screw-top jar.
3. Place the strawberries in a bowl and mash with a fork or potato masher – they should still be a little chunky, but juicy. Whisk the cream, sprinkling in the icing sugar as you go, until it has thickened and will just hold a shape.
4. Spoon a layer of cream into glasses (large wine glasses are good for this) then spoon in some of the strawberry mash. Spoon in more cream, then a layer of raspberries. Finish with another dollop of cream and sprinkle some of the caramelised oats on top.