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3 sensational British strawberry recipes

3 sensational British strawberry recipes


The prospect of tucking into a dish of lovely, fresh British strawberries is something to set tastebuds tingling.

These three great recipes show how to make the best of this British berry - whether it's in a sweet or savoury dish.

Recipes courtesy of Seasonal Berries.

Strawberry and Summer Leaf Salad with Vanilla SaltStrawberry Trifle with PimmsSeared Salmon with Thai Strawberry Sauce                                                                                                                                      

Strawberry and Summer Leaf Salad with Vanilla Salt




350g strawberries, hulled, halved or quartered if large

400g watermelon, peeled, deseeded, cut into 1cm dice

150g cherry tomatoes, quartered

100g mixed baby salad leaves to include pea shoots and lambs lettuce

Small handful of Thai basil/ordinary basil leaves, stripped from stems

16 mint leaves

Finely grated zest of 1 lime

100g feta cheese, drained, crumbled into small pieces

40g piece of parmesan, cut into shavings with a vegetable peeler

2tbsp toasted pine nuts

1tsp sea salt flakes

1 vanilla pod, slit lengthways, seeds scraped from pod


2tbsp white balsamic vinegar

4tbsp extra virgin olive oil

Little freshly ground black pepper


  • Add the strawberries, diced watermelon and tomatoes to a bowl. Add the salad leaves, tearing any larger pieces into bite size, basil and mint leaves. Sprinkle over the lime zest, feta, parmesan and pine nuts.
  • Mix the salt flakes with the vanilla in a small bowl. Whisk the balsamic vinegar and oil with a little pepper together for the dressing then add vanilla salt and dressing to the salad to taste and toss together. Serve immediately.

Cook’s tip:

Vanilla salt also tastes great sprinkled over grilled seabass fillets, steak or for the more adventurous types add a little sprinkle of this to vanilla ice cream. Don’t throw away the scraped vanilla pod, add it to a jam jar and top up the jar with caster sugar, screw on the lid and leave for a week for the vanilla to flavour the sugar then sprinkle over hulled strawberries, add to homemade strawberry jelly, meringue or shortbread.

Strawberry Trifle with Pimms






4 trifle sponges, about 100g in total

350g strawberries, sliced

4tbsp caster sugar

4tbsp Pimms, undiluted

425g can of reduced fat custard

200ml double cream

150g low fat natural yoghurt

Grated rind of half an orange

Grated rind of half a lemon

To decorate:

3 strawberries, halved and a few tiny pansy flowers or lemon and orange rind curls


  • Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2 litre glass dish. Arrange the strawberries on top, sprinkle with 2tbsp sugar then spoon over the Pimms.
  • Spoon the custard over the top of the fruit and spread the top into an even layer.
  • Whip the cream in a bowl until it just forms soft swirls then fold in the yoghurt and fruit rinds. Spoon over the custard and chill until required. Decorate with halved strawberries and pansy flowers or lemon and orange rind curls made with a zester just before serving.

Seared Salmon with Thai Strawberry Sauce


Incredibly versatile, strawberries taste great added to sweet chilli dipping sauce with extra chilli and ginger for an oriental twist:


COOKING TIME: 8-10 minutes



250g strawberries, hulled

Half-1 red chilli, halved, deseeded, finely chopped

2.5cm piece root ginger, peeled, grated

1tbsp sweet chilli dipping sauce

1tbsp soy sauce

1tsp fish sauce

4 salmon steaks, each about 150g

200g thin rice noodles

1tbsp sunflower oil

300g stirfry vegetables with bamboo shoots and water chestnuts

150g frozen edamame beans

Small handful fresh coriander, roughly chopped

Lime wedges to serve


  • Mash the strawberries in a bowl then mix with the chilli and ginger then stir in the dipping sauce, soy and fish sauces.
  • Line the grill rack with foil then put the salmon steaks on top and spoon about 1tbsp of the strawberry sauce over each salmon steak. Grill for 8-10 minutes, turning over once until browned and the strawberries have made a deep coloured glaze.
  • Meanwhile, add the rice noodles to a saucepan of boiling water and cook for 2-3 minutes until just tender, then drain.
  • Heat the oil in a wok or frying pan, add the stirfry vegetables and frozen edamame beans, stirfry for 2-3 minutes. Stir in half of the strawberry sauce then add the noodles and cook for 1 minute.
  • Add the remaining strawberry sauce to a small bowl, set this on a large platter, stir half the coriander into the noodles then spoon on to the platter. Break the salmon into large flakes, scatter over the noodles with the remaining coriander. Serve with line wedges, if liked.

Cook’s tip:

For steak fans, cut a grilled steak into thin slices and add to the noodles instead of the salmon flakes.  

:: Now read: Seasonal summer strawberries

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