Four of our favourite strawberry recipes to try out for National Strawberry Day on 27th February

Breakfast: Croissant French Toast with Strawberry Syrup

French Toast
4-6 large croissants
3/4 cup milk (about 180ml)
2 eggs
1 tsp vanilla
icing sugar
whipped cream

Strawberry syrup
1 lb fresh strawberries 1 clamshell
1/2 – 2/3 cup granulated sugar (about 75-90g)

French Toast
Whisk together the milk, eggs and vanilla.
Cut the croissants into halves horizontally, then dip into the egg mixture, coating well.
Cook the croissants in a large non-stick frying pan until golden brown, making sure to flip halfway through (about 2 minutes on each side).

Strawberry syrup
Cut the strawberries into quarters, and add them to a saucepan with the sugar (add sugar to taste).
Cook on low-med heat until the mixture is syrup-like, and the strawberries are cooked.
Leave the syrup chunky, or puree it, depending on preference.
Serve over the warm croissants with whipped cream and a dusting of icing sugar.

Recipe from

Lunch: Strawberry Basil Smashed Avocado Toast

sliced strawberries
drizzle of balsamic vinegar
toasted bread
ripe avocado
fresh basil
hemp seeds
sea salt and freshly ground black pepper

Place the strawberries in a small bowl and toss with a small drizzle of balsamic vinegar. Let sit for 5 minutes.
Meanwhile toast the bread. Slice your avocado in half and then into cubes and add a squeeze of lemon and a pinch of salt right into the avocado. Scoop it out and use the back of a fork to smash it on toast.
Top toasts with basil, strawberries, a sprinkle of hemp seeds and freshly ground black pepper. Add more salt to taste (only if necessary).

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Dinner: Turkey Breast Fajitas with Strawberry-Jalapeño Salsa

1 tablespoon vegetable oil
1 tablespoon pure ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
One 3 1/2-pound skinless, boneless turkey breast, butterflied to a 1-inch thickness
1 medium red onion, very thinly sliced
2 small jalapeños, very thinly sliced
5 tablespoons sherry vinegar
3 tablespoons honey
1 punnet of strawberries, thinly sliced
12 corn tortillas
1 red pepper, thinly sliced
2 large tomatoes, coarsely chopped
1 avocado, cut into 1/2-inch dice
1 large bunch of coriander, chopped

In a small bowl, combine the vegetable oil, ancho chile powder, cumin, cinnamon and cayenne pepper until it forms a smooth paste. Rub the spice paste all over the turkey breast and season with salt.
In another bowl, toss the sliced onion and jalapenos with the sherry vinegar. Add a pinch of salt and let stand for 15 minutes, stirring a few times occasionally.
Meanwhile, grill the turkey breast over a medium-high heat until lightly charred and just cooked through, about 8 minutes per side. Transfer the turkey to a carving board.
Stir the honey into the salsa until dissolved. Then fold in the strawberries and season with salt.
Heat the corn tortillas on the grill until they are warm, about 5 seconds per side. Transfer the tortillas to a cloth-lined basket and cover to keep warm.
Thinly slice the turkey breast and transfer to a platter; serve with the tortillas, salsa, red pepper, tomatoes and avocado. Garnish with coriander.

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Dessert: Strawberry & Peanut Crunch Pie

For the base
60g butter, melted, plus extra for greasing
15 digestive biscuit
85g crunchy peanut butter

For the filling
200g crème fraîche
200g full-fat cream cheese
25g icing sugar, sifted
½ tsp vanilla
paste, or seeds from ½ vanilla pod

For the sauce
450g ripe strawberry
(smaller sized ones are best)
2 tbsp icing sugar, plus extra for dusting
40g peanut brittle bar, crushed (we used a Mr Tom bar, but you could also use a slab of peanut brittle from a sweet shop)

Generously grease a 20cm round sandwich tin and line the base with parchment. Finely crush the biscuits, either in a processor or by putting them into a food bag, squeezing out the air, then bashing with a rolling pin.
Work the butter and peanut butter into the biscuits until the mix looks like wet sand. Using the back of a cutlery spoon, press the mix evenly over the base and up the sides of the tin. Once even, go over the crumbs again, pressing and firming to a smooth crust. Chill in the freezer for 30 mins.
Beat the filling ingredients together with electric hand beaters until thick. Spoon carefully into the biscuit case, then top with about 25 strawberries. Chill for at least 2 hrs. For the sauce, use a hand blender or processor to purée 200g strawberries with the icing sugar until smooth.
When ready to serve, carefully push the very cold pie up out of the tin (standing it on something like an upturned mug will help). Sprinkle over the peanut brittle and extra icing sugar. Serve with the sauce.

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