This is a very simple and clever way to treat strawberries that are lacking a little in flavour or starting to turn soft. The hot berry/cold ice cream contrast is always a winner.
PREPARE: 10 MINUTES
COOK: 20 MINUTES
1⁄2 tsp vanilla bean paste
1 tsp balsamic vinegar
2 tbsp maple syrup
1 tbsp water
250g strawberries, de-stalked and halved or quartered if large
1⁄2 x 500g tub white chocolate ice cream
- Preheat the oven to 180C/160C fan/gas 4. Mix together the vanilla, balsamic, maple syrup and water and stir through the berries. Spread over a roasting tray. Roast for 20 minutes.
- Scoop the ice cream into bowls and spoon over the hot berries and any roasting juices.
TIP This recipe can easily be doubled to serve more.
Food styling: Sarah Hardy. Styling: Rachel Vere. Creative direction: Chloe Sharp