Sumac-roasted Strawberries with Yoghurt Cream

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Simon Mayo's show is on from 10am until 1pm every Saturday and you can listen here. On Saturday 31st August we made Sumac-roasted Strawberries with Yoghurt Cream.

The full recipe is below:

Sumac-roasted Strawberries with Yoghurt Cream

by Yotam Ottolenghi with Tara Wigley & Esme Howarth from ‘Ottolenghi Simple’ (Ebury Press)

This is a good pudding to remember if you have over-ripe strawberries which are slightly past their best. Roasting them makes them deliciously soft and sticky. All of the elements can be made 3 days in advance – keep them separate in the fridge and assemble when ready to serve. Serve this as it is, for a light summer dessert, or with shortbread biscuits. Thanks to Helen Graham.

Serves 6

Ingredients

900g Greek-style yoghurt

140g icing sugar

120ml double cream

1 lemon: finely grate the zest to get 1 tsp, then juice to get 2 tbsp

600g ripe strawberries, hulled & cut in half lengthways

1 1/2 tbsp sumac

10g mint, half left as sprigs & the other half with leaves picked & finely shredded

1 vanilla pod, split lengthways & seeds scraped

Salt

Method

1. Put the yoghurt into a bowl with half the icing sugar and 1Ž4 teaspoon of salt. Mix, then transfer to a sieve lined with a muslin (or a clean j-cloth) and set over a bowl. Tie the muslin into a bundle with string, weight this down with a heavy bowl and refrigerate for 30 minutes. Squeeze as much liquid out as possible, until you are left with about 550g of thickened yoghurt. Remove from the cloth – discarding any liquid – and transfer to a bowl. Stir in the cream and lemon zest and refrigerate until ready to use.

2. Preheat the oven to 220°C / 200°C fan / gas mark 7

3. Meanwhile, roast the strawberries. Toss the strawberries with the sumac, mint sprigs, vanilla pod and seeds, lemon juice, the remaining icing sugar and 80ml of water. Transfer to an ovenproof dish measuring about 30 x 20cm. Roast for 20 minutes, tossing once halfway through, until soft and bubbling. Allow to cool to room temperature, then lift out and discard the mint and vanilla pod. Strain the roasting liquor into a jug. Pour 3 tablespoons of the juice into the yoghurt cream and gently fold it through so the cream is rippled. Set aside 3 tablespoons of juice to serve. (Keep the remaining juices to drizzle over your morning granola).

4. To serve, spoon the rippled cream into bowls and spoon over the strawberries. Pour over the juices and top with torn mint.

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