Midweek Meals: It's strawberry season — five ways to get the best from a fruity favourite

Summer strawberries are always a winner - and they're rich in Vitamin C, to boot

Fresh strawberries: five ways to get the best from a summer favourite

Strawberry and feta salad with pear and pecans

recipe by:Colm O’Gorman

Salty feta with sweet fresh fruit, spinach leaves, candied pecans and a beautiful balsamic and olive oil dressing – an irresistible summer salad

Servings

2

Preparation Time

 10 mins

Cooking Time

 8 mins

Total Time

 18 mins

Course

 Starter

Ingredients

• 200g fresh baby spinach

• 350g strawberries

• 1 ripe pear

• 80g pecan nuts

• 125g feta cheese

• 60ml olive oil

• 30ml balsamic vinegar

• 1tsp honey

• 25g caster sugar

• salt 

• black pepper

Method

1. Heat the sugar in a small pan over a high heat until it melts and caramelises slightly. Toss in the pecans and coat them in the light caramel. Leave them in the pan with the heat off for a few minutes before turning them out onto a non-stick baking tray to cool. If you want a slightly simpler approach, just toast the pecans in the oven at 180°C, sprinkled with a little sugar, for eight to ten minutes and then allow them to cool. The pan method does give a better flavour though.

2. Wash the spinach and the fruit. Thinly slice the pear, removing the core. Hull the strawberries and cut them into wedges.

3. Put the olive oil, balsamic & honey into a clean jar. Use a good balsamic, these days that does not have to cost a fortune and it is worth it. Add a little salt & pepper, pop on the lid and shake it well to mix the dressing.

4. Put the spinach into a large salad bowl. Add the pears and half the strawberries. Next, add half the pecans and crumble over the feta before adding the remaining strawberries and pecans.

5. Just before you serve, add the dressing, and toss the salad at the table.

Peach and strawberry cobbler

recipe by:Michelle Darmody

Enjoy rich, plump strawberries and vibrant peaches with golden brown oaty cobbler and a dollop of natural yoghurt

Servings

8

Preparation Time

 15 mins

Cooking Time

 30 mins

Total Time

 45 mins

Course

 Baking

Ingredients

• For the topping:

• 100g butter, cubed

• 175g self-raising flour

• 25g porridge oats

• 50g brown sugar

• 1 tsp vanilla essence

• 4 tbsp natural yoghurt

• For the filling:

• 300g peaches, after they are stoned and sliced

• 300g strawberries, roughly chopped

• zest of 1 orange

• 2 tbsp brown sugar

Method

1. Preheat the oven to 200°C.

2. Rub the butter into the flour until it forms rough breadcrumbs. Stir in the oats and the brown sugar.

3. Add the vanilla to the yoghurt, then mix it into the other ingredients. Combine it with your hands to form a dough.

4. Roll the dough into walnut size balls and place into the fridge for five minutes.

5. Toss the peaches, orange zest and strawberries in the sugar and place at the base of your ramekin dishes. Press the pastry balls flat between your palms and dot them on top of the fruit.

6. Bake for half an hour or until the top is golden and the fruit is bubbling.