Clear winners: Mark Hix moulds jelly for grown-ups

It's retro, refreshing and it's this summer's most fashionable dessert

Gooseberry fool

Serves 6

Tart with a heart: Skye Gyngell cooks with gooseberries

Tart and barely sweet at all, gooseberries are part of the genus known as Ribes, whose other family members include black-, red- and whitecurrants. They look wonderful – pale green with what seem like fine veins running through their flesh – and are best cooked, for they are nearly always eye-squintingly sour when served raw. They are beautiful in fools, mousses, jams – and obligatory in a proper summer pudding. A smoky, dark chocolate cake is a less expected use of them, but delicious with the berries' sharpness.

Part Two of Mark Hix's Classic Recipes: Summer puddings

In the second exclusive extract from his stunning new cookbook, Mark Hix recreates a selection of delicious puddings from his Oyster & Chop House restaurant.

White port and strawberry trifle

Serves 4

Strawberry and sparkling wine jelly

Serves 4

Strawberries: Bigger, but not better

With punnets of pale and flavourless fruit filling the shops, where can we find the soft and fragrant strawberries of our youth? Annie Bell investigates

World's biggest collection of berries and fruits faces axe

The world's largest collection of fruits and berries may be bulldozed this year to make way for a Russian housing development, it emerged yesterday.

Alice-Azania Jarvis: Latvia is a small country with a big history

'For you. From Latvia." Our taxi driver leaned forward to hand over a punnet of strawberries. So much for the superiority of English strains; these were the best I'd tasted by a long way. The gesture – made midway through a journey from Riga to the spa town of Jurmala – had involved a mini detour to an outdoor market where everything, we were strenuously assured, was locally produced: Latvian cucumbers, Latvian yoghurt, Latvian curd, Latvian strawberries.

The science of sugar and spice

Coffee and beef, strawberries and basil – understanding the exquisite complexity of flavour pairings can transform the way we cook, discovers Clint Witchalls

Strawberries and Wimbledon: A match made in heaven

Strawberries and Wimbledon go together, but there are lots more ways to love the best of summer's fruit, says Skye Gyngell

Minor British Institutions: Strawberries & cream

Strawberries and cream, these days taken for granted, must have come as a revolution in Tudor times. Combining the two was apparently the work of the most powerful man in England at the time, Cardinal Wolsey, who must have used his brilliant new dish to impress the (slightly less) rich and powerful who came to be entertained at his Hampton Court Palace.

Strawberry jam

Makes about 4 jars

Strawberry sorbet

Serves 10-12
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