Food News, with Amanda Killelea

YOU'VE eaten strawberries and cream, made strawberry milkshake and struggled over strawberry pavlova - so maybe it's time to take a fresh look at summer's favourite fruit.

Strawberries actually make a great accompaniment to savoury food and can also add zest to salads.

They're great with spicy Mexican chicken, lettuce, tomatoes and tortilla chips, with a garlic dressing.

They can also be used to flavour vinegars, to give them an extra kick when used in marinades and salad dressings or to spice up soups, stews and sauces.

Kids may enjoy them in a sandwich with jam or sliced banana, while a more sophisticated cook might serve them with salmon.

Deep fried camembert or brie as a starter goes well with a simple strawberry coulis - pureed and sieved strawberries mixed with icing sugar and lemon juice.

In medieval times, strawberries were thought to be an aphrodisiac and a soup made of strawberries, borage and soured cream was traditionally served to newlyweds at their wedding breakfast.

They have long been a hit at big sporting events.

Last year, Wimbledon tennis supporters munched their way through 20 tonnes of English strawberries over the fortnight, while caterers at Lords supply 1,500 lbs of strawberries a day during a four-day Test match.

They are by far the most popular of British summer fruits and because of modern production methods the season now lasts until November. As well as being full of vitamin C, strawberries are also thought to have healing qualities.

They are reputed to reduce high blood pressure and are recommended in traditional European medicine for the elimination of kidney stones and also contain some iron, making them useful in the prevention and treatment of anaemia and fatigue.

Strawberries are also rich in pectin, a soluble fibre, which helps eliminate cholesterol. Claims have been made that they have anti-viral properties, too.

SALMON WITH

STRAWBERRY SAUCE

(Serves Four)

Four salmon steaks, freshly cooked, or cold poached salmon

For the sauce:

250g (9oz) strawberries, hulled

2 tsp freshly chopped tarragon

125ml (4fl oz) champagne or sparkling wine 1-2 tsp sugar

Salt and freshly ground black pepper

1 tsp strawberry, raspberry or white wine vinegar

CHOP the strawberries in half if they are large, then cook them slowly in a pan with the tarragon, champagne and sugar until just beginning to soften. Don't overcook or they will lose their colour. Blend to a puree using a liquidiser or blender, then add the vinegar and season to taste. Serve hot with grilled salmon steaks or cold with poached salmon.

RICOTTA CHEESE AND

STRAWBERRY SALAD

(Serves Four)

500g (1lb) ricotta cheese

200g (7oz) strawberries

200g (7oz) fresh pineapple chunks Eight tbsp finely snipped fresh chives

Ground black pepper

250g (8oz) fresh raw spinach leaves

QUARTER the strawberries and mix in a bowl with the ricotta cheese and the pineapple chunks. Add the chives. Arrange the spinach leaves on four plates and spoon the salad into the leaves. Add more black pepper and garnish with chives.

STRAWBERRY SALSA

THIS is the ideal accompaniment to barbecued fish or chicken.

medium red onion, thinly sliced

One jalapeno pepper, minced

red pepper, stemmed, seeded and finely sliced

One tbsp fresh coriander, chopped

100g (4oz) strawberries, hulled and sliced Three tbsp fresh orange juice

Two tbsp fresh lime juice

Two tbsp extra virgin olive oil

Salt and freshly ground black pepper

PUT all the ingredients in a large mixing bowl and toss to combine. Cover and refrigerate for at least two hours and up to four hours. Remove from fridge 15 minutes before serving.

STRAWBERRY VINEGAR

(Makes 900ml/1 pints)

500g (1lb) strawberries, washed, dried, hulled and sliced

600ml (1 pint) distilled malt vinegar

750g (1lb) granulated sugar

Clean bottles

PLACE sliced strawberries in a large glass bowl, add vinegar, stir well, cover and leave to stand in a cool place for a week, stirring well. Then strain vinegar through a nylon sieve lined with a piece of clean muslin and discard the strawberries.

Pour vinegar into a clean saucepan and add the sugar.

Place pan on a moderate heat until the sugar has completely dissolved.

Then bring to the boil and simmer for 10 minutes.

Remove pan from the heat and skim any scum off the surface before pouring the vinegar into the bottles and sealing them with a cork, screw top or wine bottle stopper.

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