The sweet flavour of strawberries is intensified by briefly
roasting them. You could serve them with ice-cream, but we prefer
ours with crème fraîche and the fragrant burst of candied fennel
500 gm(2 punnets) strawberries, hulled (optional), halved180 gmcaster sugarThinlypeeled rind and juice of 1 limeTo taste:PernodTo serve:crème fraîcheCandied fennel seeds2 tbspfennel seeds1 tbsppure icing sugar, sieved1 tbspPernod
Preheat oven to 220C. Combine three-quarters of the strawberries with sugar, lime rind and juice, a splash of Pernod and 1 tbsp water in a roasting pan, toss to coat and spread out evenly. Roast until bubbling and just tender (5-6 minutes).
Meanwhile, for candied fennel seeds, stir ingredients in a small saucepan over medium-high heat until seeds are toasted and candied (2-3 minutes). Set aside to cool.
Stir remaining strawberries into roast strawberries and serve warm or at room temperature topped with crème fraîche and scattered with candied fennel seeds.