Tipple | Strawberry Fizz

Toast the fruit of the season with this refreshing tipple that works with or without alcohol

Serves 4

400g fresh strawberries, washed and tops cut off, plus 4 to garnish
1 tbsp honey
½ tbsp chopped mint leaves, plus a handful of uncut leaves to serve
Juice of 1 lime
Ice
Elderflower cordial
Sparkling mineral water or prosecco

1 Put the strawberries into a blender with the honey, chopped mint leaves and lime juice, and blitz until smooth.

2 Fill each glass with a few ice cubes and pour over the strawberry syrup until the glass is about a third full. Add a teaspoon of elderflower cordial to each glass.

3 Top with sparkling mineral water, or prosecco. Give the mix a stir and dress each glass with a strawberry (cut to fit on the side of the glass) and a sprig of fresh mint leaves

This recipe is taken from our feature Field of Dreams in our July issue, which includes lots of recipes for freshly picked strawberries and raspberries. It includes ideas for Strawberry Vinaigrette with a Spelt Salad, Chicken Breast with Spiced Raspberry Sauce, Strawberry Cake and Raspberry Loaf Cake. The recipes are by Kay Prestney and the photographs by Rebecca Lewis.

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Recipe | Midsommartårta

A Midsommartårta (Midsummer Strawberry Cake) is always enjoyed at midsummer festivities in Sweden – this light version is moreishly bite-sized, so don't expect any left at the end of the party...

Makes 8-12 cakes

You will need

6 egg whites
A pinch of sea salt
150g golden caster sugar
2 tsp rose water (or 1 tbsp ground dried rose petals)
150g ground almonds
A little olive or coconut oil, to grease the pan
300ml double cream
1kg strawberries, hulled
4 tbsp strawberry, raspberry or rhubarb jam
To serve: Edible flowers and wild berries

To make

1 Preheat oven to 180C/Fan 160C/Gas 4. Whip the egg whites with a pinch of sea salt until glossy and meringuelike then gradually add the sugar, whipping until it holds a medium peak. Whisk in the rose water.

2 Shake in the ground almonds slowly, whisking to keep the air in the whites.

3 Brush the inside of a muffin tin or a mini bundt tin with a little oil. Divide the batter between the holes in the tin, filling each just to the top – you should have 8-12 cakes.

4 Slide into the centre of the oven and bake for 12 mins, or until lightly browned. Allow to cool for 5-10 mins before removing from the tin.

5 While the cakes cool, trim the green tops from the strawberries, halve or quarter any larger berries. Mix with the jam and set aside. Whip the cream until just thickened.

6 Once the cakes have cooled, run a knife around the edges to help release them from the tin. If the cakes are a little pale on top, you can flash them in the oven. Upturn to lightly toast them on the top or until lightly golden.

Serve with the strawberries and cream and garnish with edible flowers (and/or wild berries, if you can find some). Cook’s note: The cakes are best served on the day of making but they’ll keep in an airtight tin (once fully cooled) for 1–2 days. You can also freeze, defrost in the fridge and flash in a warm oven to take the chill off, before serving.

This recipe, by Rachel de Thample, is part of our ‘Midsummer Feast’ ‘gathering menu. It features Scandi dishes including Cold Cucumber Soup with Summer Flowers, Roast Beetroot Salad with Crispy Capers, Home Pickled Herring with Fennel, Pommes Anna with Dill Sour Cream and Ryeknäckebröd with Caraway. There’s also an idea for a Meadowsweet and Strawberry Schnapps to wash it all down. Midsummer Feast, it may be, but we think you can enjoy it any day this summer. If you’re making a day of it you may also like to try your hand at the Floral Crowns or some of the other Midsummer traditions on the pages. All in the June issue.

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Tipple | Mason Jar White Sangria

A refreshing tipple that always tastes better outdoors and goes beautifully with a picnic or garden lunch

Serves 4
180g strawberries, hulled and cut in half (or frozen berries)
180g grapes, cut in half
1 lemon, thinly sliced
120ml white rum
750ml bottle white wine (preferably Sauvignon Blanc or Pinot Grigio)
Ice cubes
750ml lemonade

1 Divide the fruit between four jars.

2 Pour the white rum and wine over the fruit and give it a little stir. Close the lid tightly on each jar and keep chilled for up to 24 hours.

3 To serve, add some ice cubes and pour the lemonade to the top level of the jar.

This is just one of the recipes from our feature ‘Making Camp’ in our September issue, which includes lots of ideas for food with friends outdoors, such as Smoked Aubergine Dip, Toasted Breadsticks, Potato, Chorizo and Beans Pan Pie, Herby Nut Salad and a Deconstructed Peach Cobbler.

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Tipple | Strawberry Mimosas

With notes of Wimbledon, garden days and long, balmy evenings, these strawberry mimosas taste of June in a glass

Serves 6

400g strawberries
1 tbsp local raw honey
1 bottle of prosecco, chilled
A handful of fresh mint leaves

1 Set aside one whole strawberry per serving to top each glass, then remove the green tops and halve the rest of the strawberries before adding to a small pan over a medium heat with a tablespoon of water and the honey.

2 Use a stick blender to blitz the mix until smooth, then allow to cool. Pour the syrup into a sterilised glass jar or bottle and seal until you're ready to use it. Store in the fridge if making the day before.

3 To serve, fill a third of a champagne flute with the strawberry syrup and top up with chilled prosecco. Give your mimosa a good stir and garnish your glass with a fresh strawberry and a few mint leaves. Enjoy!

This cocktail recipe is from our Salad Days feature in our June issue, which includes a menu for a gathering of friends in the garden, including Asparagus, Goat's Cheese and Pesto Puffs, Spring Greens Floral Salad, Spinach and Feta Herby Quiche, Lemon Flower Biscuits and Orange, Honey and Cardamom Cakes.

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Pudding facts: strawberries and cream

Like the look of these strawberries and cream muffins? Join us in delving into their history (before we delve into their paper cases and get our faces mucky)

Wimbledon begins again in just over a week. And out come the strawberries and cream. Of course, everyone associates the dish with the tennis tournament but we only recently learned why, and just how far back strawberries and cream goes…

It’s summer, 1509. Henry VII has recently shuffled off his mortal coil and his son, Henry (soon to be VIII) has set about spending his father’s carefully tended coffers. Henry has married Catherine of Aragon and is shortly to have a bun in the royal oven. As is custom, on ascending the throne, he has also released most of the country’s prisoners. A generous, if fairly rash idea. All in all, it’s early days, they know nothing of the difficulties to come. It’s a summer of love, of excess… and of feasting.

Royal banquets were expected to feed up to 600 at a time. Twice a day. A feat that would make a bottle of Fairy Liquid cower today. Thomas Wolsey was tasked with arranging all this and, with 600-odd guests chomping their way through up to 44 courses at any one meal, some of those courses would need to be very simple to prepare.

The combination of strawberries and cream is said to have first appeared at one of these feasts in 1509. Cream had previously been considered a peasant food - the Turkey Twizzler of its day - but the dish went down a storm. And of course, what was served for the King soon became fashionable in every well-to-do dining room across England. English ladies became so excited about the pud, they were charging their gardeners to cultivate strawberries to serve to their own dinner guests. The country went briefly strawberries and cream mad.

But whence came the tennis link? Thomas Wolsey’s palace had a tennis court, where he apparently also served strawberries and cream. Well don’t we all have that one signature pud we always fall back on when guests descend?

By the time the Wimbledon Tennis Tournament began in 1877, it was obviously peak strawberry season, but also Tudor history was ‘having a moment’. It seems to have a moment at least once a century - Hilary Mantel didn’t jump willy nilly on that particular bandwagon, of course. So all the planets were aligned for strawberries and cream to make a comeback. And come back they did. But they never left.

And why would they? Sweet, juicy strawberries and rich, cold cream are one of history’s most winning combinations, going together like love and marriage, fun and feasting… Henry VIII and gout…. Yes, maybe go easy on the cream with those strawberries this Wimbledon.

We’re celebrating Wimbledon with these strawberries and cream muffins (pictured) from our June issue, which is on sale now if you’d like the recipe. Just the thing to accompany your cuppa during the Women’s Final. The recipe from The Tin & Traybake Cookbook by Sam Gates (Robinson). Photography: Peter Wright

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Recipe | Summer strawberry tart

A light dessert that’s really easy to make, really lovely to eat

Serves 4–6
2 tbsp melted butter
1 sheet of puff pastry
400g strawberries, hulled and sliced
1 tsp vanilla extract
2 tbsp golden caster sugar
Sprigs of mint, to garnish
Icing sugar, to dust
300ml double cream

1 Preheat oven to 200C/Fan 180C/ Gas 6. Grease a rectangular baking tray with half of the butter and place the pastry on the tray.
2 In a large bowl, add the strawberries, vanilla extract and caster sugar. Stir gently to evenly coat the fruit.
3 Arrange the berries in rows, leaving a 2.5cm border of pastry all the way round. Brush this edge with the remaining butter and then place in the oven for 15–20 mins or until golden.
4 Remove from the oven, allow to cool, and top with a dusting of icing sugar and sprigs of mint.
5 Whisk the cream until soft peaks form; transfer to a bowl to serve.

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Outing | PYO summer traditions

More than a chance to buy the freshest of veg, a day at a PYO farm is a treasure hunt in the sunshine. 

Some pick-your-own farms look like they could be in a snap from the 1970s – lines of fruit as far as the eye can see, punctuated only by a small wooden chalet. The simplicity of these places holds a strong sense of nostalgic charm, yet the new breed that can lay on a flat white and a fleet of miniature tractors to entertain accompanying tots as quickly as you can say: ‘One punnet, please’, has an altogether different kind of draw.

Pick Your Own has a number of precursors, such as in the Victorian farmers who invited their urban customers back to their land to harvest their own food, and ‘gleaning’ in the mid-20th century, when villagers were invited to collect and take home the corn that had fallen into the stubble after harvest.

More recently, the entrepreneurial Derbyshire farmer-turned-media personality Ted Moult is thought to have been the first to popularise pick-your-own strawberries by inviting visitors onto his fields in the early 1960s when reportedly, he greeted them one by one. As soft fruit became available in supermarkets all year round due to foreign imports, the pastime lost its allure, but with the 21st century’s renewed interest in seasonal food, it is regaining its rightful place as one of summer’s simple pleasures.

How to fill your punnet with only the sweetest, juiciest fruit

• Select strawberries in the warmest part of the day and, once you’ve established that they’re ripe (red all over), pinch the stalk between your thumb and forefinger and pull.
• Search for plump raspberries at the bases of the canes, which are often forgotten about. They should lift off easily when ready. Place in a shallow container in just one or two layers – they bruise easily.
• Remove the cluster of currants (black, red or white) on a branch before stripping it of its fruits.
• Gather under-ripe gooseberries in June for using in preserves, leaving enough fruits to sweeten for eating in July.

Turn to page 72 of June's The Simple Things for more PYO traditions.

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Recipe: Chocolate dipped strawberries

Fancy a fruity summer treat? Try our recipe for chocolate dipped strawberries - perfect for parties and picnics. Wimbledon fortnight is nearly upon us. The polite cheer of the crowd, the dull thud of ball against racket, and the wall-to-wall Pimms and strawberries make this British institution a true staple of summer. Ditch the cream and try something a little different this year, with a recipe for indulgent chocolate-dipped strawberries from Betty Twyford.

Chocolate dipped strawberries

You will need: 450g strawberries 100g dark chocolate 100g milk chocolate 100g white chocolate

To make: Melt the chocolate by breaking it up into squares and placing each type of chocolate into separate bowls. Place the bowls into a neat little row at the back of the Aga (or place each bowl over a pan of boiling water) and leave there until melted. Rinse the strawberries and pat dry. Lay some bake-o-glide (silicone paper) onto a flat chopping board or tray. Leaving the stalks and leaves intact, dip the tips of the strawberries into chocolate and lay onto the bake-o-glide. Transfer to the fridge to cool. When set and cool, and you are ready to serve, put your strawberries into a serving dish and decorate with a sprig of mint. Want to get fancy? Double dip the strawberries to create whatever combinations you like. We particularly like a dark chocolate base and white tip.

Share some strawberry margaritas

The sun has truly come out from hiding this week, and we cannot think of a better way to celebrate than sharing this recipe for a fruity strawberry and lime margarita. Cheers!

Serves 6 300g fresh or frozen strawberries 2 tbsp honey 240ml tequila Half a bunch of mint leaves

1. Fuse the honey, tequila and strawberries in a blender – add a little ice if using fresh, or a splash of water if using frozen. 2. Garnish with chopped mint and strawberry slices.

This recipe was taken from Issue 08 of The Simple Things, download it now.

Remember to always enjoy alcohol responsibly.