I went strawberry picking at the Cat and the Fiddle on the way to the New Forest. It was such a wonderful English thing to do, and the children there were simply fizzing with glee.
They ran up and down the fields searching for the biggest, juiciest strawberry so they may compare with each other at the end of their pick. Of course, filling up the tub the quickest was also regarded as healthy family competition.
I had my boyfriends little boy with me, who I might add was reluctant when I announced where we were going. However, once there natures delight took hold and soon he was searching for the biggest strawberry on the field and sampling fresh from the crop.
He couldn’t believe how exquisite the taste of a strawberry picked by his own hand was, and used some surprising adjectives to describe what he tasted when I asked him. Normally words such as ‘nice’ or ‘good’ leave his lips, but today he used words such as ‘beautiful’ ‘juicy’ and ‘wonderful.’
Oh the joys of nature. Adrianna Jasmine, the lead character from my book, is a great fan of all things natural and local. I can see why! Try it, go strawberry picking, raspberry and gooseberry picking, walk along the sea front or drive out to the New Forest. Enjoy the air, the trees the earth beneath your feet. Nature will adore you and you will naturally enjoy it back.
Why not try making some yummy scones that you can top with clotted cream and your strawberries?
Pre heat oven to 220C/425F/Gas 7
In a bowl put all the following ingredients together, but sift the flour and make sure the butter is soft.
– 225g/8oz self raising flour
– pinch of salt
– 55g/2oz butter
– 25g/1oz caster sugar
– 150ml/5fl oz milk
1 free-range egg, beaten, to glaze (alternatively use a little milk)
Turn on to a floured work surface and knead very lightly. Pat out and use a 5cm/2in cutter. Lightly knead together the rest of the dough and stamp out more scones until you use the dough all up.
Place on well greased baking tray and bake for 12 min