Strawberry Compôte with Tarragon and Orange Zest
A good solution for strawberries that aren't as sweet as they might be. Orange-impregnated sugar lumps really boost the flavour, while the tarragon adds an interesting hint of anise.
sugar lumps 3–4
orange 1 medium
tarragon a few small sprigs
1) Slice the strawberries if they are very large and put them in an
2) Rub the sugar lumps over the orange until they are impregnated with the
oil from the peel. Crumble over the strawberries and mix carefully.
3) Scatter with tarragon sprigs, cover the bowl with cling film and leave to stand at room temperature for an hour or two to allow the flavours to mingle.
Instead of tarragon, try basil or Eau de Cologne mint. I rarely use this mint in cooking as the flavour is faintly reminiscent of toilet water, as the name suggests. However, it seems fine here.
Recipe © Christine McFadden from The Farm Shop Cookbook published by