This recipe was created by Robert Rees to celebrate the publication of ‘Paradise Fields’ by Katie Fforde - the book was launched Stroud Farmers’ Market on June 7th 2003.

Ingredients (for Two “Passionate” People):

1 punnet of Strawberries (later in the summer you can do a mixture of other locally grown soft fruits)
3 free range egg yolks
2 free range eggs
2 oz caster sugar
1 tsp. of local honey (truly sexy ingredient!)
freshly chopped tarragon
1 cinnamon stick
1 split vanilla pod
2 meringues
1/2 pint of fresh cream
finely chopped lavender
2 scoops of local ice cream or yoghurt

Method:

Wash and hull the strawberries and place in a bowl.

Whisk together the eggs, yolks, sugar and honey.

Bring the cream, vanilla, cinnamon, tarragon and half the lavender to the boil. Once boiled pour onto the egg mixture, stir well and return to the heat.

On a slow heat whisk or stir continuously till the mixture thickens, this is the eggs cooking. When the mixture is ready it should coat the back of a spoon. Pour over the strawberries and allow to infuse.

To serve place a meringue in the centre of the bowl, fill with some of the ‘anglaise’ mix. Next place a scoop of ice cream in the centre and top with a further amount of berries. Perhaps drizzle with Selsley Herb mulling syrup or local honey. Sprinkle with the remaining lavender and a dusting of icing sugar to serve.