It’s flaming June and we’re all about to go tennis – and English strawberry – crazy
What a month. World-class tennis right here on our doorstep with the WTA Aegon Classic at Edgbaston Priory Club, Murray Mound going bonkers at Wimbledon… and gorgeous English strawberries bang in season. Yup, it doesn’t get any better than this, or does it? Max Murphy, head chef at the Malt Shovel, Barston has come up with this great seasonal recipe to make June even more special. Try it and you’ll love it!
Essence of tomato, charred strawberries & crayfish
- 1 bunch vine cherry tomatoes
- Pinch of fennel seeds
- 1 teaspoon white wine vinegar
- ½ teaspoon sugar
- Fresh ginger
- Crayfish (cooked)
Blitz cherry tomatoes (including vine), fennel seeds, fresh ginger, white wine vinegar and sugar. Using a muslin, strain to produce a clear liquid. Dice the cucumber and char the strawberries. Add the crayfish, cucumber and strawberries to a bowl of the clear liquid. Serve chilled with fresh coriander to garnish.