Wow did I have fun making this dish today!
Thanks to Great British Menu last week featuring the Welsh heat with Stephen Terry and James Sommerin. Both their desserts reminded me of my childhood. I love jelly and custard and James made a trifle that looked like my mums Christmas delights.
So being inspired by the Great British Menu and my wonderful box of seasonal vegetables from the market I was happy as Larry. The box contained the most fragrant strawberries, it did really remind me of summer. I have almost forgotten the aroma and taste of ripe strawberries.
I cooked up a jelly from half of the strawberries using an old technique that I used to use when working in the restaurants, we called it jus-de-fraise. The beauty with this technique is that you should use the ripest and most bruised strawberries to make the strawberry jus as they