Delicious strawberries are now in season - one of my favourite times of the year simply because of these wonderful, sweet, delicious morsels!

So, a nice, simple recipe: Roasted new-season strawberries with Swiss meringue

Strawberries

1 punnet of strawberries

1 tbsp of moscovado sugar

Heat oven to grill

Cut tops off strawberries and halve. Sprinkle with the sugar and place in a cast iron pan skin side up.

Roast under the grill for five minutes or until soft and syrupy.

Swiss meringue

4 Large egg whites at room temp

1 cup of sugar

1 pinch cream of tartar

1/2 teaspoon vanilla extract

Fill medium saucepan 1/4 full with water. Put saucepan over medium heat and bring water to a simmer.

Combine egg whites, sugar, and cream of tartar in heatproof bowl of electric mixer. Place over saucepan. Whisk constantly until sugar is dissolved and egg whites are warm to the touch. Three to 3 1/2 minutes. Test by rubbing between your fingers.

Transfer bowl to electric mixer fitted with the whisk attachment, and whip starting on allow speed.

Gradually increase to high until stiff, glossy peaks form, about 10 mins. Add vanilla, and mix until combined. Use meringue immediately.

Fill glass ramekins with the roasted berries.

Pipe meringue over the top and flambé with a brûlée gun, or pop under the grill quickly and keep turning the dish under merge is golden and toasted.

Yum!