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.
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