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‘During one of the recent MacAulay & Co foyer shows, listener John Dingwall told Fred all about his grand weekend plans to paint his fence. Fred was excited, the audience were excited, everyone was excited.

A big thanks to John for sending us a picture of his lovely fence following ‘the painting’. Forest green. Top marks!’

1 punnet ofÌý Scottish strawberries
½ red chilli de-seeded
1tbsp chopped basil, coriander & chives
Zest of ½ lime
Pinch cracked pepper to taste

1)Chop the strawberries
2Add the zest of lime
3)Fold through herbs & season to taste
This is delicious with slice Mozzarella drizzled with rapeseed oil & balsamic vinegar
A great side for a Barbecue with grilled chicken, pork or lamb

Go On don’t leave the Strawberries until pudding time

300g (10½oz) strawberries
150g (5½oz) caster sugar
6 small sheets gelatine
300ml (10fl oz) rosé wine
cream

3-4 tbsp elderflower cordial
200ml (7fl oz) double cream
3 tbsp caster sugar
fresh berries
350g (12oz) strawberries
3 tbsp caster sugar

Make the jelly first. Hull and halve the berries and put them in a pan with the sugar and 100ml (3½fl oz) water. Bring to the boil then turn down to a simmer and cook for about eight minutes. The berries should be completely soft but not collapsed into a purée. Strain, reserving the fruit, and measure the syrup. You should have 200ml (7fl oz). If necessary, top up with water. Carefully spoon the white froth off the top.
Soak the gelatine in cold water until it is completely soft – about five minutes. In the meantime heat the wine until it is just warm, but not hot (and certainly not boiling). Lift the gelatine out of the water and squeeze out the excess. Put the leaves in the warm wine and stir to help it dissolve. If the liquid is too hot it ruins gelatine's setting properties, so be careful.
Add the strawberry syrup, stir and pour into six glasses to set (use glasses that have enough room for the jelly, a layer of sliced berries on top and then the cream on top of that). Put in the fridge to set – allow about two hours.

Purée the cooked strawberries with the elderflower cordial. Whip the cream and stir in the purée. It's nice if this is marbled rather than completely incorporated. Set the cream aside until you're ready to serve (if you put it in the fridge make sure it comes out well before serving or it will be solid and 'fridge cold' – not pleasant). For the fresh berry layer just hull the fruit then cut lengthways into slices about the thickness of a 50p coin. Toss in a bowl with the sugar and leave to macerate for 30 to 45 minutes (no longer, as they will get too soft).
To serve, spoon the strawberries over each jelly and top with the cream.

3tbsp caster sugar extra for dusting
300gr puff pastry
300ml double cream
1 vanilla pod
500gr Scottish strawberries
Small bunch basil
Zest ½ lemon
50gr white chocolate

1. Heat oven to 200C/gas 6. On a lightly floured surface scattered with a little sugar, roll out the pastry to a rectangle slightly larger than 28 x 30cm. Line a large baking sheet with baking parchment and scatter with more sugar
2. Scatter more caster sugar over the pastry and cover with another sheet of baking parchment. Lay another heavy baking sheet on top and bake for 25-30 mins until the pastry is golden and crisp, then set aside to cool.
3. filling, tip the cream into a bowl with 3 tbsp of sugar, and the vanilla seeds. Lightly whisk until the cream just hold its shape and set aside. Hull and quarter the strawberries and set a few aside for the salad, then cut the rest into 3 or 4 chunks. Finely shred the basil, then fold through the cream with the chopped strawberries and lemon zest, then chill until needed.
4. When the pastry has cooled completely trim the edges rectangle. Cut into 3 equal rectangles - to get them precisely the same size, cut one then lay it on the rest of the pastry and use it as a guide to the next rectangle, then repeat.
5. To assemble the millefeuille, lay down one rectangle of pastry, add half of the cream and strawberry mix and flatten with the back of a spoon. Place the second pastry layer on top and gently press down. Finely grate over half the white chocolate and top with the remaining cream mix. Place the final layer of pastry on and press down gently so that the filling just starts to bulge over the edges.
6. Spoon a small pile of strawberry salad on the opposite side of the plate and serve.