Sunshine on a rainy day

Between grey skies, sunshine and showers it’s glorious summer in England. Wimbledon. Sun tea. Strawberries. Champers. And, gardening. Doesn’t get much better than this.

Currently prepping for a lecture in London in July, on Marlowe’s Doctor Faustus, Richard III and Macbeth. Devils, witches, hunchbacks and murder. Fantastic. stuff. Nice to see the work trickling in - slowly, but surely. At last.

Had a go at making one of the DEB’s all-time favourite summer time puddings (desserts): Eton mess. I was intimidated at first, but by golly! It’s a doddle to make! As my chums at the National Trust would say, it’s definitely a “quick win”!

And, an absolute joy to use fresh mint straight from the garden!

            

Eton mess

Ingredients

                300ml whipping cream

                8 x 15g meringue nests

                350g strawberries
            
             200g raspberries and/or blackberries and/or blueberries

                4 tablespoons strawberry jam

                Sprigs of Mint

Method

In a mixing bowl, whisk the cream until just peaking. Lightly crumble the meringue nests into the cream and set aside. Wash the strawberries. Reserving four for decoration, hull and roughly chop the remaining ones. Gently fold the crushed meringues, chopped strawberries and jam into the cream. Pile on to serving plates, decorate with reserved strawberries and mint. Serve immediately.

Cook's Tip: This mixture does not keep for long. Do not refrigerate, the meringue will dissolve.