When I made this dish for the photograph, I used a bottle of Fleurie (a cru Beaujolais). At La Normandie, we usually made it with the Birtle bottled standard Beaujolais, which was very good. Choose carefully, however, as I have been disappointed by some supermarket Beaujolais of late. If you happen to come across a fresh and fruity Chiroubles (another cru Beaujolais), this may be the best of all in which to soak the strawberries
Strawberries in red wine (serves 4)
Ingredients 4 level tbspn caster sugar 400ml light and fruity red wine 500g ripe strawberries, hulled (halved, if large fruit) 1tbspn Grand Marnier or Cointreau
Method Whisk together the sugar and wine in a roomy bowl. Tip in the strawberries and mix in the chosen orange liqueur. Leave to macerate, covered with clingfilm, in the fridge for a minimum of one hour, but no longer than three.
Strawberries with rosewater ice cream
Ripe strawberries are the perfect accompaniment to this gelato-like rosewater ice cream, says Simon Hopkinson.
-
Listen up puffins, peregrines and seal pups — Big Brother is watching youThe Wildlife Trusts have installed more than 25 video cameras around the country that live stream activity from barn owl nests to popular puffin sites.
-
The 'Rose Labyrinth' of Coughton Court, where 200 varieties come together in this world-renowned garden in WarwickshireVal Bourne finds the award winning-roses flourishing at Coughton Court in Warwickshire, where the historic garden is now in the hands of the latest in many generations of the same family. Photography by Clive Nichols.
-
Gill Meller's tomato, egg, bread and herb big-hearted summer saladThis summer salad is for people who enjoy proper seasonal produce.
-
How to make raspberry-and-pistachio choux Paris-Brest, perfect with a glass of roséMelanie Johnson makes the most of juicy British berries with these sweet recipes.
-
How to make elderflower cordial and wineThe English summer is thought to start when the elder blossoms and ends when the berries ripen. Country Life recommends some recipes for this versatile plant.
-
Turning the humble potato salad into a thing of beauty, with a touch of salmon and pomegranatePotato salad is turned into something with a real dash of panache by our kitchen garden cook Melanie Johnson.
-
Pan-fried sea bass with caper-and-anchovy potato cakes, samphire and creamOur kitchen garden cook reveals a delicious recipe that makes good use of seasonal samphire.
-
Summer pudding recipe: buttery pistachio tartsThe very best pistachios might be costly, but they make a suitably sumptuous pudding.
-
Recipe: Roast-chicken with fennel and lemon, served with red Camargue riceA delicious summer supper dish from our kitchen garden cook.
-
Recipe: Blueberry-and-lemon tart with Italian meringue and confit lemonsOur kitchen cook reveals a showstopper of a pudding, perfect for summer.
