English summer hamper

500g English strawberries
2 tbsp cassis
300ml double cream
150ml creme fraiche (you can use the half-fat version)
Shortcake biscuits, to serve

Trim the strawberries, keeping the smaller ones whole and set aside. Place the larger ones (each lot should weigh approximately the same) in a bowl and roughly crush with a fork or potato masher. Stir in the cassis.

Whisk the double cream until it just leaves a brief trail, then fold in the creme fraiche (it will continue to thicken while you do this). Gently fold in the crushed strawberries and cassis, as well as the whole strawberries until just combined. It should be a swirl and not completely mixed.

Spoon into a plastic bowl or tub and place in the freezer for at least 4 hours or overnight. Remove and pack in the hamper - it will have time to defrost and soften, but make sure it is well chilled throughout.

Asparagus, New Potato and Goat's Cheese Frittata
Serves 4

450g baby new potatoes
175g asparagus (English, if available)
1 tsp light oil
4 eggs
splash of milk
1 tbsp chopped flat leaf parsley
salt and black pepper
100g goat's cheese (mild or strong, as you like it)

Steam the new potatoes until just done, about 8-10 minutes, rinse in cold water and leave to cool slightly. Rinse and re-fill the saucepan and steamer.

Trim the asparagus, cut into 4cm lengths and steam until al dente, about 2 minutes. Rinse under cold water to stop the cooking and keep its bright green colour.

When the potatoes are cool enough to handle, peel off the skin and slice in half cm rounds. Mix the eggs, milk and parsley and season with salt and pepper. Heat the oil in a large frying pan, preferably non-stick or a well-seasoned cast iron, and fry the potato slices for 1 minute until just beginning to colour. Tip in the asparagus, then pour in the egg mixture and cook over a medium-low heat until the bottom is beginning to set.

Preheat the grill to medium. Crumble or chop the cheese and scatter on top of the frittata. Place under the grill for a minute or two until the top turns golden.

Allow to cool, then cut into 4 or 8 wedges, depending on how large your pan is. (A larger frying pan will produce a thinner frittata whereas a smaller one will give you a thicker version.) The wedges hold together beautifully and can be easily eaten with the fingers. Wrap individually in greaseproof paper before packing.