Wimbledon is well underway, with Serena Williams, Andy Murray and Emma Raducanu all picking up their rackets for the iconic sporting event.
The tennis tournament is an important fixture on the social calendar, but even if you didn't get tickets to sit courtside you can bring a slice of the Wimbledon magic home.
You could get out in the garden or your local park and start hitting balls, or you could take inspiration from the event's love of strawberries and bake up some goodies, using summer fresh berries. Then sit back on the sofa and watch the professionals do their thing…
Strawberry panzanella
Serves 4
INGREDIENTS
● 1 ciabatta loaf, slightly stale
● 1 red onion
● Salt
● 1 tbsp red wine vinegar
● 600g heirloom tomatoes
● 300g roasted peppers
● 1 tbsp capers
● 200g strawberries
● 50g basil
● Edible flowers to decorate, optional
For the dressing
● 6 anchovies
● 1 tsp Dijon mustard
● 1 tbsp red wine vinegar
● 3 tbsp olive oil
● 1 garlic clove, peeled
● 60g strawberries
● 100g ripe plum tomatoes
METHOD
1. Preheat the oven to 160°C/140°C fan/gas mark 3.
2. Cut the ciabatta into 2cm cubes and spread out on a large baking tray. Bake for 6 minutes until dry.
3. To make the dressing, whizz together the anchovies, mustard, vinegar, olive oil, garlic, strawberries and plum tomatoes in a blender.
4. Peel and finely slice the onion and rub with a little salt. Drizzle with 1 tablespoon of vinegar and toss together.
5. Place the ciabatta croutons in a bowl, toss in the dressing and marinate for 2 minutes.
6. Chop the heirloom tomatoes into bite-sized pieces and place in a large bowl.
7. Tear the peppers into bite-sized pieces and add to the bowl with the capers, 200g of strawberries, torn basil leaves and the sliced onion.
8. Transfer to a platter, sprinkle with the croutons and dressing then lightly toss together. Decorate with flowers, if using.
Strawberry millefeuille
Serves 6-8
INGREDIENTS
For the crème pâtissière
● 400ml whole milk
● 2 vanilla pods
● 7 egg yolks
● 145g caster sugar
● 60g plain flour, sifted
● 200g mascarpone
● 200ml double cream
● 2 tbsp icing sugar
● Oil, for brushing paper
● 1 sheet ready-rolled puff pastry
● 2 tbsp caster sugar
● 150g strawberries
METHOD
1. For the crème pâtissière, heat the milk and vanilla pods over a medium heat in a heavy-based pan. Do not boil.
2. In a bowl, beat the egg yolks with 145g of caster sugar and the flour until the mixture is a pale yellow colour.
3. Strain the hot milk through a sieve over the eggs mixture, discarding the vanilla pods, and whisk together. Pour back into the saucepan and heat, whisking continuously until the mixture becomes thick and the whisk leaves a trail.
4. Pour the crème pâtissière into a bowl and gently stir in the mascarpone. Place a piece of baking paper over it to stop a film forming and leave to cool. Then add to a piping bag and chill.
5. Whisk the cream and 1 tablespoon of icing sugar to soft peaks. Add to a piping bag. Chill.
6. Preheat the oven to 200°C/180°C fan/gas mark 6 and line a large flat baking tray with a sheet of baking paper. Brush the paper lightly with a little oil.
7. Lay a sheet of pastry on top of the baking tray, sprinkle with a little water and dust with 1 tablespoon of caster sugar. Cover with more baking paper and another flat baking tray.
8. Weigh down with an ovenproof saucepan and bake for 18 minutes. Flip the pastry over and sprinkle with the remaining caster sugar. Replace the baking paper and pan then bake for a further 8 minutes.
9. Allow to cool fully before cutting the pastry into 3 equal-sized rectangles. Dust with the rest of the icing sugar.
10. Pipe 1/3 of the crème pâtissière and sweetened cream onto a pastry rectangle. Repeat the process with the remaining pastry and filling, layering as you go.
11. Decorate with hulled, sliced strawberries. Serve immediately.
Blueberry bramble cocktail
Serves 4
INGREDIENTS
● 200g caster sugar
● 100ml water
● 240ml dry gin
● 120ml lemon juice
● Crushed ice
● 200ml blueberry liqueur
● A handful of mixed berries
METHOD
1. To make a syrup, place the sugar and water in a saucepan. Bring to the boil then simmer for 5 minutes until the sugar has fully dissolved. Leave to cool completely.
2. Shake the gin, lemon juice and 120ml of the sugar syrup together with ice in a cocktail shaker.
3. Add ice to 4 large glasses until they are 2/3 full. Strain over the gin mixture.
4. Drizzle on the blueberry liqueur and serve with the berries.
Summer berry fool pavlova
Serves 10-12
INGREDIENTS
For the meringue
● 4 large egg whites
● 200g caster sugar
● A pinch of salt
● 1 tsp white wine vinegar
For the summer berry compote
● 250g frozen summer berries
● 2 tbsp caster sugar
● Zest and juice of 1 orange
● 360ml whipping cream
● 4 tbsp icing sugar
● 240g Greek yoghurt
● 1 tsp vanilla-bean paste
● 300g fresh berries, to decorate
METHOD
1. Preheat the oven to 60°C/140°F/gas mark 1/2.
2. Line a large baking sheet with parchment paper. Place a plate upside down on the paper and draw a pencil line around it.
3. Whisk the egg whites in a large clean bowl on a medium speed until they form peaks.
4. Mix the caster sugar and salt. Add to the bowl a tablespoon at a time. Turn the whisk up to high and beat for 3-4 minutes until all the sugar is absorbed and the egg whites are glistening.
5. Whisk in the vinegar to finish.
6. Spoon the meringue on to the baking tray and spread out to the edges of the drawn circle with the back of the spoon.
7. Bake for 3 hours then turn off oven. Leave the meringue in the oven for a further hour.
8. Make the compote by mixing the frozen berries and sugar with the orange zest and juice in a saucepan. Simmer for 5-10 minutes or until the berries are fully defrosted, just falling apart a little, and the liquid has slightly thickened. Set aside to cool.
9. Whisk the cream and icing sugar until it forms stiff peaks. Fold through the yoghurt and vanilla-bean paste.
10. When ready to serve, gently fold the cooled compote through the cream and yoghurt.
11. Spoon over the meringue and decorate the dessert with the fresh berries.
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