The subtle use of aromatics like lemon, black pepper and vanilla when roasting the berries enhances their flavour and sweetness. Berries and ice-cream, the quintessential summer dessert.
Serves: 6
INGREDIENTS
500 grams strawberries, hulled (about 2 punnets)
3 tablespoons maple syrup or honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
finely grated zest 1 lemon
1 teaspoon vanilla extract
½-1 teaspoon ground pepper
¼ teaspoon sea salt
To serve
good-quality vanilla bean ice cream
Equipment: Line a shallow roasting tray with baking paper.
METHOD
Preheat the oven to 180°C fan bake.
Halve any large strawberries, leaving the medium and smaller ones whole. Combine all the remaining ingredients in a large bowl and add the berries, tossing to coat. Tip onto the roasting tray, scraping in any juices left in the bowl and spread in a single layer.
Roast for about 20 minutes, turning once, until the strawberries are soft but still retain their shape. Remove from the oven and leave to cool.
To serve: Place large scoops of ice cream on plates and spoon over the strawberries and pan juices.
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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!