It’s the height of the season so there’s never been a better time to put strawberries to good use.
They’re Scotland’s favourite fruit – and for good reason.
Not only are strawberries packed with vitamin C and antioxidants, they’re also delicious and can be used in a huge variety of ways.
And with an abundance of local produce currently available in our stores, we bring you three recipes to use up those berries and make the most of seasonal stocks…
Strawberry and feta tart
(Serves 6)
Ingredients
- 375g sheet puff pastry, defrosted if frozen, at room temperature
- 200g reduced-fat soft cheese
- 1 tbsp chives, snipped
- 2 tsp lemon thyme leaves or 1 tsp finely grated lemon zest
- 125g feta cheese, crumbled
- 125g strawberries, hulled and sliced
- Drizzle of balsamic vinegar (optional)
- Rocket leaves to serve
Method
- Preheat the oven to 200C/fan 180C/gas mark 6. Unroll the pastry sheet on to a baking tray, keeping it on the paper from the pack. Score a line 2cm from the edge down each side.
- Combine the soft cheese, chives, the thyme or lemon zest and some pepper (the feta will add salt) and spread it over the pastry.
- Scatter over the feta and strawberries and bake for 25-30 minutes until golden and puffed up.
- Serve warm drizzled with balsamic or top with rocket leaves and serve with a large salad.
Giant Strawberry choc chip cookie
(Serves 4-6)
Ingredients
- 100g oats
- 50g ground almonds
- ½ tsp baking powder
- 50g coconut sugar or brown sugar
- 60g coconut oil, melted
- 1 egg, beaten
- 2 tbsp milk
- ½ tsp vanilla extract (optional)
- 50g dark, milk or white chocolate, roughly chopped
- 125g strawberries, hulled and chopped
Method
- Preheat the oven to 180C/fan 160C/gas mark 4. Base line a 20cm round tin or ovenproof dish.
- Place the oats in a food processor and blitz to a small crumb. Add the ground almonds, baking powder and sugar and blend just to combine.
- Melt the coconut oil in a pan. Remove from the heat and stir in the oat mixture with all remaining ingredients, except the strawberries.
- Spread the mixture in the tin or dish, then scatter over the strawberries and bake for 25-30 minutes until golden and just set.
- Cool slightly before serving with scoops of ice cream on top for everyone to share.
Za’atar berry nuts
(Serves 4)
Ingredients
- 100g strawberries, hulled and chopped
- 150g mixed nuts eg pecans, walnuts, almonds or cashews
- 25g mixed seeds eg sunflower, pumpkin
- 1 tsp olive, rapeseed or sunflower oil
- 2 tsp za’atar
Method
- Preheat the oven to 200C/fan 180C/gas mark 6 and line a baking tray with parchment.
- Spread the strawberries out into a single layer and bake for 15 mins until slightly dehydrated. Set aside to cool.
- Spread the nuts and seeds in a single layer on another tray, drizzle with the oil and roast for five minutes.
- Remove from the oven, scatter with the za’atar and mix well. Cool then stir in the strawberries.
All recipes courtesy of lovefreshberries.co.uk
Further reading…
Season’s Eatings: Why Scottish strawberries are the cream of the crop