• 400g strawberries, hulled
  • a small bunch soft herbs - basil, mint, tarragon, picked to serve

Hay ice cream

  • 20g hay, snipped into 2.5cm-long pieces
  • 300ml whole milk
  • 300ml whipping cream
  • 100g (around 5-6 large yolks) egg yolks
  • 60g caster sugar

Herb sugar

  • 10g soft herbs, basil, mint, tarragon
  • 100g caster sugar

Herb shortbread

  • 100g butter, soft
  • 150g plain flour


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Spread the hay on a baking sheet and bake for 20 minutes until fragrant. Add the milk and cream to a pan and bring to the boil.

  • STEP 2

    Add the hay, remove from the heat, cover and leave for 1 hour. Strain. Add 450ml of the milk/cream to a pan with a pinch of salt and bring to the boil.

  • STEP 3

    Beat the egg yolks and sugar in a bowl until pale and fluffy. Pour the boiling millk over the eggs, whisking all the time.

  • STEP 4

    Return the mixture to the pan and cook, stirring all the time, until it coats the back of a spoon. Strain and cool. Churn and freeze in an ice-cream machine.

  • STEP 5

    For the herb sugar, whizz the herbs and sugar to a purée in a food processor.

  • STEP 6

    Spread onto a baking sheet lined with baking paper and leave at room temperature for an hour until dry, then whizz in the blender again.

  • STEP 7

    Heat the oven to 160C/fan 140C/gas 3. To make the shortbread, beat the butter and 60g of the herb sugar together in a bowl with an electric whisk until pale and fluffy.

  • STEP 8

    Fold in the flour with a pinch of salt to make a dough. Roll out until 5mm thick and transfer onto a baking sheet lined with baking paper.

  • STEP 9

    Chill for 20 minutes, then bake for 15-20 minutes until golden. Cool on a wire rack.

  • STEP 10

    Toss the strawberries with 40g of the herb sugar and leave to marinate for 10 minutes.

  • STEP 11

    Divide between bowls, crumble over some of the shortbread, add scoops of ice cream and sprinkle with fresh herbs.

Use feeding hay not bedding hay – on sale in pet shops and garden centres. Any leftover shortbread will keep for a week in a sealed container.


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