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Roast strawberries with creme fraîche and candied fennel seeds

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 seeds.

You'll need

500 gm (2 punnets) strawberries, hulled (optional), halved 180 gm caster sugar Thinly peeled rind and juice of 1 lime To taste: Pernod To serve: crème fraîche   Candied fennel seeds 2 tbsp fennel seeds 1 tbsp pure icing sugar, sieved 1 tbsp Pernod


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • Stir remaining strawberries into roast strawberries and serve warm or at room temperature topped with crème fraîche and scattered with candied fennel seeds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2015

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