I love Nigel Slater’s Kitchen Diaries II and perhaps it is even better than the first volume. While browsing through the June recipes (ie those suitable for December in Australia), it was his pairing of strawberries and raspberries that grabbed my attention. The festive season is notoriously hot in many parts and it is beach and BBQ weather every day. Berries are prolifically available in Australia at this time, and their gorgeous colours and flavours suit the season well.
Nigel has two variations on his theme of strawberries and raspberries, and I combined elements of both.
For those who celebrate Pancha Ganapati in December, it’s a great dish for Day 3, when the colour is red. You can make this the day before, allowing the flavours to develop overnight in the fridge.
It would also be great over yoghurt, or over muesli for breakfast.
Strawberries with Mint and Raspberry Sauce
Take a punnet of raspberries and 2 or 3 mint leaves. Don’t be tempted to use more mint; this is enough to flavour the sauce without overpowering it. Add enough sugar or jaggery to sweeten the raspberries. It does not need much, so start with a half tablespoon and add more after tasting if required.
Blend with an immersion blender until coarsely blended. Or alternatively, pulse in a food processor. I guess you could even mash them in your mortar and this would be Ok too.
Taste and adjust sweetness.
Halve or quarter a punnet of strawberries and mix them through the raspberry sauce. Chill, allow the flavours to mix and develop for about an hour or more. Wonderful served over hot pudding, or, as we did, over beautiful vanilla icecream.