WIMBLEDON is upon us -- and that means strawberries and cream.

Celebrity chef Nigel Smith, of the Feilden's Arms, Mellor Brook, has prepared a sensuous sweet to serve while you're cheering on your favourite tennis players.

Fromage Frais

Ingredients:1 vanilla pod

10 large strawberries

250g fromage frais

125g icing sugar

200ml strawberry coulis

1 ball of strawberry ice cream

Splash of cream

Instructions:

Serve up a tennis treat

SPLIT the vanilla pod, extract the seeds and place into a bowl with some of the icing sugar and the fromage frais. Take a clean muslin tea towel, pour in the ingredients and hang in the fridge for 24 hours to drain off excess water from the fromage frais. Remember to put a bowl underneath to catch the residue.

Mix the thickened contents of the muslin teatowel in a bowl with the remainder of the icing sugar and the cream until a dropping consistency is reached.

Chop up the strawberries and add the coulis, which you can make by putting more strawberries into a blender and passing the contents through a sieve. Serve with a ball of ice cream.

Deborah's omelette recipe's a cracker

KEEN chef Deborah Jackson is to see her recipe for oven-baked omelette in print again.

Last year Deborah submitted the recipe to the Lancashire Evening Telegraph for publication in this column and subsequently entered it in a competition at the Asda store in Blackburn.

To her delight the recipe was the only one from the town to go forward to the top 100 submitted nationwide.

Deborah, 40, of Ravenswood, Blackburn, was treated to a weekend at the Thistle Hotel in Manchester courtesy of the supermarket chain.

"Asda were very generous. We were treated like kings and queens and it was thoroughly enjoyable," she said.

The winning 100 recipes are to feature in an Asda cook book which will be on sale in stores from mid-September. For those who can't wait that long, here's Deborah's recipe again.

INGREDIENTS: 6 large eggs, 4oz mild Cheddar cheese, 2-3 medium tomatoes, 3-6 medium-sized mushrooms, 3 rashers of back bacon, 2 spring onions, salt, pepper, 2 tblsp milk, mixed herbs.

HEAT the oven to 180C (170C if it's a fan oven). Grease an 8in flan dish. Slice the tomatoes and arrange in the dish. Wash, peel and slice the mushrooms and place on top of the tomatoes. Cut the bacon into small pieces and place over the mushrooms. Wash and chop the onions, sprinkle over the bacon and season with salt and pepper. Grate the cheese and scatter over the ingredients in the dish. Break the eggs into a bowl, add the milk and beat well. Pour the egg mixture into the flan dish, covering all ingredients. Lightly sprinkle with mixed herbs. Cook for 20-30 minutes until golden brown. Serve with crusty bread and garlic butter, green salad with baked potato or chips. It can also be served for breakfast.

Healthy bread to butter up the children

LANCASHIRE bakers Warburtons have produced the answer to every mum's prayer -- a wholemeal loaf that kids will eat and enjoy.

But the new 800g loaf (pictured) isn't just for children as parents will also love its fresh taste.

Warburtons, who are based in Bolton and have a bakery in Burnley, undertook extensive customer research involving more than 200 families and discovered a wholemeal product with family appeal was missing from the market. Now mums are finding their youngsters are enjoying the new healthier loaf as much as they enjoy white bread.

The loaf is now on sale at 89p and next month a convenient 400g loaf and lunchbox rolls will be added to the range.

DRINKING and travelling don't mix -- especially with young children. They are liable to spill a can, or a sudden braking manoeuvre could result in the contents of an upturned bottle ending up down their best T-shirt. Enter the Capri-Sun natural juice drink in easy-to-use pouches which can be sipped through a straw. Ideal for lunch boxes, picnic hampers and parties, Capri-Sun is available in blackcurrant, orange, tropical, strawberries and wild berries. A four pack is £1.29 and a variety 12 pack £3.49, favourably priced in comparison with cans or bottles. The pouches can also be frozen and will then serve to keep other food cool.