Recipe: Strawberry Layered Puds
Roasting strawberries gives them an intense, jammy flavour. It might sound rather odd to season them with salt and pepper, but adding a tiny amount of savoury seasoning really helps to bring out the fruitiness. Utterly delicious!
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Place the prepared strawberries in a single layer in a shallow baking dish. Season very lightly and drizzle with the balsamic vinegar and 4 teaspoons of the honey. Stir to combine. Roast in the oven for 30 minutes, stirring halfway through, until the strawberries are darker in colour, smell jammy and are surrounded by syrupy juices. Leave to cool.
Meanwhile, mix together the rest of the honey and the oats. Spread out in a shallow layer on a baking tray. Toast in the oven for 8–10 minutes until golden and crisp. Set aside to cool. To assemble, sprinkle a layer of honeyed oats in the bottom of 4 dessert glasses or bowls. Add the yogurt and then spoon the strawberry compote on top. Finish off with another layer of the crunchy oats and serve.
Cook’s tip The strawberry compote is a great way to use slightly over-ripe strawberries, especially if they are being sold off cheaply.
