RECIPES AND FOOD STYLING EMILY GUSSIN AND POLLYANNA COUPLAND
PHOTOGRAPHS INDIA WHILEY-MORTON
Strawberries – like spring’s asparagus before them and late summer’s stone fruit soon after – are one of those ‘signifier’ ingredients that let us know what time of year it is. As spring segues into summer we tend to focus on the avalanche of greens suddenly available. But among the peas, broad beans and courgettes, strawberries stand out like a sweet beacon, leading the charge of other berries and fruit that are coming round the corner. That’s why it can be a huge disappointment when you bite into one – expecting a burst of sweet juice – only to get a few drops of what feels like strawberry-flavoured water.