As summer celebrations, including weddings and outdoor events, are well and truly in sight, we wanted to share some scrumptious recipes from one of our favourite premium British food brands, Annabel’s Deliciously British.
Synonymous with summer, strawberries are a British staple and a favourite for many. Enjoyed at sporting events, such as Wimbledon or simply as a delightful dessert during a celebratory event, the demand and joy for strawberries only increases.
Known for their iconic strawberry farm in Yorkshire, Annabel’s Deliciously British produces the UK’s finest strawberries. The brand began after founder, Annabel Makin-Jones, established a reputation for excellence when she started to grow premium strawberries with her father on her family’s farm; an operation that has been fine-tuned for over 16 years. Now, Annabel’s Deliciously British supplies top restaurants and retailers with their iconic strawberry.
Strawberry Cheesecake
Ingredients
150g Butter
300g Digestive biscuits
650g Soft cheese
175g Icing sugar
300ml Double cream
1 Vanilla pod
1tsp Vanilla extract
450g Strawberries
50g Caster sugar
1tsp Cornflour
Method
- Grease the base and sides of a deep 8-inch springform cake tin before lining the bottom with baking parchment. Put the digestive biscuits into a sealed bag and beat with a rolling pin until crumbled.
- Melt the butter before transferring to a bowl and mixing with the biscuit crumbs. Tip the buttery biscuit mix into the tin and press down firmly and evenly to make a base. Place in the fridge to set.
- Halve the vanilla pod and scrape out the seeds. Hull and dice 200g of the strawberries. In a large bowl, whisk the soft cheese until fluffy before adding the icing sugar and gently whisking until smooth.
- In a separate bowl, mix the cream with the vanilla seeds and extract, whisk until soft peaks form. Then fold the strawberries and cream gently into the soft cheese mixture.
- Spoon the filling over the biscuit base and spread until even and smooth. Put the cheesecake into the fridge and leave to set for at least 4 hours (or overnight).
- For the topping, hull and quarter 100g of strawberries and add them to a small pan with caster sugar and a splash of water. Cook over a low heat for around 10 minutes, or until the sugar has dissolved and the strawberries have softened.
- Gently mash the strawberries in the pan then pass through a sieve into a small bowl. Pour the resulting juice back into the pan and add the cornflour. Stir constantly over low heat until the sauce has thickened then leave to cool.
- Remove the cheesecake from the fridge once set and carefully release the tin. Transfer to a serving plate and pour the strawberry sauce over the top, finishing off by adding the remaining halved strawberries as decoration.
Strawberry Sundae
Ingredients
150g of Annabel’s strawberries
20g of icing sugar
160g of granola
250g of low-fat strawberry yoghurt
Method
- Remove the tops from the strawberries. Slice half of the strawberries into thin slices and set aside.
- Place the remaining strawberries in a bowl with the icing sugar. Use a fork to lightly crush them together.
- Place some granola in the bottom of each glass, followed by some low-fat strawberry yoghurt (try it with Hesper Yorkshire Strawberry Skyr). Top with the crushed strawberries, then decorate with the fresh sliced strawberries to serve.
- We love these strawberry sundaes served in a martini glass for an elegant touch at brunch!
Annabel’s Deliciously British strawberries are available at a range of high end UK stockists from Ocado to Harrods and prices begin from £3 for 500g.
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