This Festival friendly recipe Strawberry cream crunch for will help feed your tribe between shows, writes Carina Contini

  • 45
  • 3
  • Easy
This was one of my favourite treats when I was a wee girl. I mean, is there anything better than strawberries and cream? The toasted oats give it a good crunch and strawberries are just perfect at this time of year. They are still going strong so get them while you still can.

Ingredients

  • 350g fresh Scottish strawberries
  • 200ml double cream
  • 75g icing sugar
  • ¼ vanilla pod
  • 150g of medium sized porridge oats
  • 4 heaped tbsp of maple syrup

Method

Strawberry cream crunch

1 Rinse the strawberries and pat dry, cut in half and remove stalks.

2 Lightly beat the cream and icing sugar. Then scrape the vanilla pod into the cream and continue to beat until it forms soft peaks. Leave to chill in the fridge to firm up for 20 minutes or so.

3 Pre-heat your oven to 180C/Gas Mark 4. Spread the porridge oats out on a baking tray and drizzle with maple syrup. Bake in the oven for 8 minutes until golden and crispy. Shake the tray occasionally. Then leave to cool.

4 To make the strawberry sauce, blend 75g of fresh strawberries with the icing sugar together in a food processor. You can strain once blended if you prefer your sauce lump-free.

5 To serve, start layering the cream, then some strawberries into a chilled glass. Then spoon some of the sauce on top and add more strawberries. Sprinkle the toasted oats on top and drizzle a little more maple syrup over the top if you’d like an extra sweet kick.

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About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.

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About The Author

Carina Contini

Carina Contini is a critically acclaimed Scottish chef who opened her first restaurant in Edinburgh back in 1996. In recognition of her achievements and support for local, seasonal cuisine, Slow Food Chefs Alliance invited Carina to join as its first female chef in January 2012.