Quick Millefeuille with Toasted Hazelnuts, Cointreau and Strawberry Mascarpone Cream Filling |Vanilla Strawberries with Yoghurt and Granola |Strawberry Shortcakes |Cornflakes with strawberries and toasted almonds | Cream Crackers with Strawberries and Cream Cheese | Chocolate Dipped Strawberries

Strawberry and Pistachio Profiteroles with Dark Chocolate Sauce

Serves 4  

For the Choux Pastry

200ml cold water

90g butter

120g flour

3 medium eggs, beaten 

For the Cream

300ml cream

3 tbsp icing sugar

10 strawberries, washed, hulled and finely chopped

3 tbsp pistachio, roasted and chopped 

For the Chocolate Sauce

100ml cream

200g dark chocolate 

2 tbsp pistachio, roasted and roughly chopped

15 – 20 strawberries, hulled and halved 

  1. Preheat the oven to 200°C/Fan180°C/Gas 6.  Line a baking tray with parchment.
  2. To prepare the choux pastry, place the water and butter in a large saucepan and melt over a low heat.  Bring to the boil and remove from the heat. 
  3. Sieve the flour and salt onto a piece of parchment and tip all the flour into the boiling water in one go. Quickly beat the mixture to form a ball and transfer into a large bowl.  Leave to cool for about 10 minutes.
  4. Add the beaten eggs a little at a time, stirring until the paste is glossy and smooth. The mixture will be shiny and smooth.
  5. Spoon the mixture into a piping bag and pipe small teaspoonful sizes onto the tray.   Sprinkle the tray with a little water.
  6. Bake for 20 – 25 minutes until golden brown. 
  7. Remove from the oven, make a hole in the base and place on a cooling rack.
  8. To prepare the cream filling, combine the cream and sugar, fold in the strawberries and pistachio. Spoon into a piping bag and fill the profiteroles.
  9. To make the chocolate sauce, melt the chocolate and cream over a pan of boiling water.  Stirring from time to time

10.  Pile up the profiteroles and place the strawberries between the pastries. Drizzle over the chocolate sauce and sprinkle with pistachio.

Strawberry, Ginger and Lime Smoothie

Makes 2 

15 large strawberries, washed and hulled

250ml natural yoghurt

5 ice cubes

2 – 3 pieces crystalised ginger, roughly chopped

Zest of ½ lime 

To decorate the glasses

Zest of ½ lime

1 tbsp caster sugar 

  1. Blend the strawberries, natural yoghurt, ice and ginger until smooth.
  2. To decorate the glass, combine the zest and caster together and dip the rim of the glass into a little water and then into the lime sugar.
  3. Pour the smoothie into the glass.

Hazelnut Meringue Cake with Cinnamon Strawberry Cream

Serves 8  

6 egg whites

325g caster sugar

1 tsp vinegar

150g hazelnuts, roasted and finely chopped 

For the filling

10 – 15 strawberries, washed, hulled and roughly chopped

250ml cream

200g mascarpone

2 tbsp icing sugar

½ tsp cinnamon 

For the topping

15- 18 strawberries, washed, hulled and sliced

Sprigs of mint 

  1. Heat the oven to 190C/Fan170C/Gas 5.  Line two 20cm spring form tins with parchment and brush with sunflower oil.
  2. Using an electric mixer, whisk the egg whites to form stiff peaks and whisk in the sugar, little by little until a shiny stiff meringue forms.  Fold in the rest of the sugar, followed by the nuts and vinegar.
  3. Divide between the tins and level the top.
  4. Bake for about 30 to 35 minutes.  Then turn off the heat and leave the meringues to cool in the oven.
  5. To make the filling, whip the cream, sugar, mascarpone and cinnamon together to a soft peak, adding more cream if needed. Fold the strawberries into ½ the filling mixture (keeping the other ½ for the meringue top)..
  6. Sandwich the meringues together with the strawberry filling.
  7. Spread the remaining cream on top and decorate with the strawberries by placing them in circles tip side facing outwards and add sprigs of mint.

Quick Millefeuille with Toasted Hazelnuts, Cointreau and Strawberry Mascarpone Cream Filling


Serves 4 (makes 2 milliefeuille, each serves 2 persons)


  • 1 sheet of ready-rolled puff pastry (approx. 200g) Flour for dusting
  • 1 egg, beaten 300g strawberries, hulled and sliced 20g hazelnuts, roughly chopped and toasted
  • Mint leaves for decorating

For the filling

  • 250g mascarpone 60ml cream 50g icing sugar
  • Zest of 1 orange

For the jam

  • 5 tbsp strawberry jam
  • 2 tbsp cointreau (or orange juice)

To Prepare

  1. Open out the sheet of pastry on a floured surface, roll it out a little thinner, to a 30 x 32cm rectangle. Divide into 3 equal rectangles.
  2. Then place the pastry on a floured baking sheet. Prick all over with a fork and rest in the fridge for 20 minutes.
  3. Heat the oven to Gas Mark 4, 180ºC.
  4. Remove the pastry from the fridge, brush with egg wash. Place in the preheated oven for 15-20 minutes until golden. Remove from the oven and allow to cool completely on a wire rack.
  5. Combine the mascarpone, cream, icing sugar and orange zest.
  6. Mix the jam with the cointreau (or orange juice).
  7. To assemble the mille-feuille, place one pastry strip on a board or serving plate, brush with half the strawberry jam, spread over a third of the cream mixture, a sprinkle of hazelnuts and cover with a layer of strawberries. Place the second piece of pastry on top. Brush with the remaining strawberry jam, spread over half of the remaining cream, a sprinkle of hazelnuts and a layer of strawberries. Place the last piece of pastry on top and spread over the cream and then a layer of strawberries and sprinkle on the remaining hazelnuts. Chill for 30 minutes.
  8. Decorate with mint leaves and dust with icing sugar just before serving.

Tip: To toast the hazelnuts, purchase the hazelnuts without skins if possible, then lightly chop and toast in a preheated oven 180C / gas 4 until lightly browned, about 15 minutes


Vanilla Strawberries with Yoghurt and Granola

Vanilla Strawberries with Yoghurt and Granola

Serves 6 (There will be extra granola for delicious breakfasts.)


For the strawberries

  • 250g strawberries, hulled and quartered
  • 100g vanilla sugar (or 100g caster sugar and 1 tsp vanilla extract, mixed)

For the Granola

  • 2 tbsp sunflower oil
  • 60ml maple syrup
  • 2 tbsp honey
  • 250g rolled oats
  • 60g sunflower seeds
  • 2 tbsp sesame seeds
  • 20g pumpkin seeds
  • 100g flaked almonds
  • 40g desiccated coconut
  • 250ml natural yoghurt
  • Edible pansy flowers for decorating
  • A few extra strawberries for decorating

To Prepare

  1. Heat the oven to Gas Mark 4, 180ºC.
  2. Combine the strawberries and vanilla sugar in a bowl.
  3. Meanwhile, mix the oil, maple syrup and honey in a large bowl. Add in all the remaining ingredients, except the coconut, and mix well.
  4. Pour the granola mix onto two baking trays and spread evenly. Bake for 20 – 25 minutes, then mix in the coconut and bake for a further 10 minutes. Keep an eye on this mixture and stir from time to time, as it can burn around the edges.
  5. Remove from the oven and allow to cool completely.
  6. To serve, layer some granola, a few spoons of natural yoghurt and some vanilla strawberries into glass bowls or pretty glasses. Repeat this process, ending with a layer of yoghurt. Decorate with a few strawberries and pansies.

Tip: You can store the granola in an airtight container for up to 1 month.



Strawberry Shortcakes

Strawberry Shortcakes

Serves 8


For the biscuits

  • 170g white flour
  • 55g caster sugar
  • 110g butter
  • 1 medium egg

For the filling

  • 300g strawberries, hulled, retaining a few for decorating
  • 100g ricotta cheese
  • 100ml double cream, lightly whipped
  • 3 lemon balm leaves
  • 4 tbsp caster sugar
  • Lemon balm leaves for decorating
  • Icing sugar for dusting.

To Prepare

  1. Preheat oven to Gas Mark 4, 180ºC.
  2. Place the flour and sugar into a bowl and rub in the butter, add in the egg. Gather the mixture together and knead lightly. Roll out to 7mm thick. Cut into 16 rounds with a 6cm cutter
  3. Bake in the oven until pale brown, approximately 15 minutes. Remove and cool on a rack.
  4. Meanwhile, using a pestle and mortar (or a mini food processor), crush the lemon balm and sugar together. Fold the whipped cream, ricotta and lemon balm sugar together. If it is still too stiff, add 1 more tablespoon of cream.
  5. To assemble, place 1 biscuit disc on the serving plate. Spoon some cream mix onto the biscuit. Arrange some strawberries on top, slicing or quartering them if they are large. Layer with another biscuit disc and press down lightly. Decorate with a strawberry and dust with icing sugar.

Tip: for an extra special finish, drizzle with melted chocolate


Cornflakes with strawberries and toasted almonds

Cereal & Strawberries

Serves 1


  • 30g cornflakes with 100 ml low-fat milk
  • 5 chopped strawberries
  • 10g toasted almonds

To Prepare

  1. Wash and hull the strawberries, and chop into bite sized pieces
  2. Toast the almonds, you don’t have to, but they taste better like that.
  3. Add the cornflakes and the strawberries to the bowl, cover with the milk and spread the almonds over, then enjoy!

Serving Suggestions
This works well with any breakfast cereal for a great start to the day.


Cream Crackers with Strawberries and Cream Cheese


Serves 1


  • 4 cream crackers
  • 8 strawberries
  • 2 tbsp cream cheese

To Prepare

  1. Wash and hull the strawberries, and chop into bite sized pieces
  2. Spread the cream crackers with the cottage cheese, and then sprinkle with the strawberries

Perfect for a healthy snack!

Serving Suggestions
If you’re watching your weight, try low fat cheese spread instead.


Chocolate Dipped Strawberries

Serves 3-4



  • 400g punnet strawberries, washed
  • 50g good quality dark chocolate
  • 50g good quality milk chocolate
  • 50g good quality white chocolate
  • 30g finely chopped toasted almonds or pistachios (optional)

To Prepare

  1. Line a baking tray with greaseproof paper.
  2. Break the milk chocolate into bite-size pieces.
  3. Place in a bowl over a pan of gently simmering water.
  4. Allow the chocolate to melt and then remove from the heat, but leave the bowl over the warm water.
  5. Repeat for the milk and dark chocolate. (Alternatively you can melt the chocolate in separate bowls in the microwave).
  6. Place each strawberry onto a skewer or cocktail stick and then dip the tip of each one into the melted chocolate.
  7. Place on the greaseproof paper.
  8. Repeat with each strawberry, dipping some into the nuts, if using.
  9. Leave them to cool and harden before serving.

Serving Suggestions
Enjoy as a tasty after dinner treat