... at dinner, being an adventurous sort it's on the cards as soon as we can get Merchant Gourmet balsamic syrup. the recipe by Lindsey Bareham, of the Times, goes like this ...
800g ripe strawberries
2 tbsp caster sugar
1 tbsp good quality balsamic vinegar or 1 tbsp Merchant Gourmet balsamic syrup
500ml Greek yoghurt
Serves 4 Prep: 20 min plus 20 min chilling
... and the method ...
Hull the strawberries, this is quickly done with a small, sharp knife inserted underneath the stalk, turning the strawberry as you cut a small cone shape to remove the core. Leave small strawberries whole, halve medium ones and quarter large fruit. Place in a spacious mixing bowl. Sprinkle the sugar over the top and leave for 5-10 minutes until the sugar is melting. Toss thoroughly with a plastic spoon or spatula. When the sugar has disappeared and the fruit looks juicy, sprinkle the balsamic vinegar or syrup over the top. Toss again. Cover with cling-film and chill for at least 20 minutes. The strawberries will be very juicy and slightly shrunken. Toss again and tip into a serving bowl. Serve alone or with Greek yoghurt.And why write about sweet and sour strawberries, well my favourite hanging basket case of nationalism today has a piece by Labour MP Susan Elan Jones for Clwyd South, the one that speaks Welsh and Japanese, she writes to explain how the Labour Party has for generations been the party that supported equalities issues.
Unfortunately as soon as her metaphorical "ink is dry" a nationalist buffoon who goes by the name "al" writes that she is "opportunist rather than concerned", read him and weep.