Everyone can remember their first wild strawberry, the depth of flavour is far superior to its more common and fleshier cousins. Spread on a warm croissant, dolloped with cream, nothing can surpass the exquisite taste and bouquet. In 1600, William Butler wrote of the wild strawberry 'Doubtless God could have made a better berry, but doubtless God ever did'. 1 kilo.

Recipe

Wild strawberry syllabub

500g wild strawberry puree

500g double cream

50g caster sugar

juice 2 limes, use skin to make lime zest to decorate

Place cream in a large bowl, finely grate lime zest and add lime juice, stir into the cream, add sugar and whisk until soft folds. Hand beat the wild strawberry puree into the cream mix. Pour into glasses and chill for 30 mins, decorate with lime zest.