Fruity summer salad

Serves 4

In a small mixing bowl, together 2 tbsp extra-virgin olive oil, 2 tsp lemon juice, ½ tsp Dijon mustard, 1 tsp honey and some salt and pepper. Set aside. Place 50g pine nuts in a dry pan and toast over a medium heat for 2-3 minutes, shaking the pan regularly and watching to ensure they don’t burn. Set aside to cool for a few minutes. In a bowl, combine 4 large handfuls of rocket, 10 chopped strawberries, 60g blueberries, 1 cubed mango and 1 chopped avocado. Toss to combine, then sprinkle with the pine nuts and drizzle with dressing.

Strawberry ice cream

Serves 4

Wash 15 ripe strawberries and remove the stems. In a blender, whizz 8 of the strawberries into a smooth paste. Finely chop the remaining strawberries. Pour 150ml double cream into a large bowl and place in the freezer for 15 minutes. Pour 50ml condensed milk into a jug and place in the freezer for 15 minutes. Beat the chilled cream until soft peaks are formed. Add the chilled condensed milk, strawberry purée, chopped strawberries and 1 tsp vanilla extract. Fold in gently using a spatula until just combined. Do not overmix. Pour into a freezer-safe container and freeze for at least six hours or overnight. Garnish with strawberry slices to serve.

Strawberry and coconut porridge

Serves 1

Cook 1 portion of porridge oats according to package instructions. Place 6 strawberries in a blender or food processor and pulse into a smooth purée. Stir three-quarters of the purée into the cooked porridge. Place the porridge in a bowl and top with the remaining strawberry purée, 2-3 extra chopped strawberries, 1 tsp chia seeds, 1 tsp desiccated coconut, 4 tsp toasted pecans, 1 tbsp dark chocolate chips and a drizzle of honey. Serve immediately.

So-simple strawberry mousse

Serves 4

Wash, hull and roughly chop 350g strawberries, In a blender or food processor, combine the strawberries with 80g sugar and whizz until smooth. Place 2 tbsp of the purée in each of four serving glasses. In a cold bowl, beat 250g chilled cream until stiff peaks form. Gently fold in the remaining purée. Layer this strawberry mousse over the purée in the glasses and place in the fridge for at least one hour or overnight. Top with fresh sliced strawberries and sprigs of fresh mint to serve.

Tequila, strawberry and coconut cocktail

Serves 6

In a large jug, use a large wooden spoon or muddler to smash together 350g washed, hulled and quartered strawberries, 1 tbsp sugar, 1 tbsp chopped fresh mint and the juice of 1 lime. Allow to sit for five minutes. Add 280ml tequila and 750ml coconut water and stir to combine. To serve, pour over crushed ice, then garnish with mint leaves and lime wedges.