500g strawberries

zest 1 unwaxed lemon

juice of half the lemon

20g sugar

50ml elderflower syrup

500g whipped cream

1 vanilla pod

300g Greek yoghurt


125g plain flour

125g butter

125g demerara sugar

zest 1 orange


1. Halve the strawberries and put in a bowl with the lemon sugar and syrup. Cover and leave for 30 minutes

2. Puree half the mix

3. Crumb – rub together, lay on a baking sheet and cook at 180C for approx. 15 minutes, cool

4. Mix the cream, yoghurt and vanilla. Fold in the halved strawberries then swirl in the puree

5. Spoon into bowls/glasses and top with the crumb