This is a thing of brilliance – not only can you do it all beforehand, and just throw it together, but it’s a way of making strawberries irresistibly delicious.
2 punnets of strawberries, hulled but kept whole
1 tbsp sumac
10g fresh mint
1 vanilla pod, split
900g greek yoghurt
100g icing sugar
120ml whipping cream
Put the yoghurt in a bowl with 50g of icing sugar, and 1/4 tsp salt. Mix in the cream, lemon zest and then refrigerate until ready to use.
Heat the oven to 200 degrees.
Mix the strawberries with sumac, mint, lemon juice, vanilla pod, 50g of icing sugar and 80ml of water. Transfer to an ovenproof dish and roast for 20 minutes, tossing after 10 minutes. Allow to cool to room temp, and then remove the mint and vanilla. Put the yoghurt mix in a bowl, and then pour the strawberries over the top – or make a mini eton mess style pud in glasses, with alternating layers of yoghurt cream and strawberries.