Eleanor Maidment’s roasted strawberries with white chocolate ice cream

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.

roasted strawberries
Ellis Parrinder

SERVES 2
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

  1. 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.
  2. 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