Valentine Warner's strawberries in Sauternes with lemon biscuits

Method

• step 1

  Put the strawberries into a glass serving dish and add the sauternes. Peel two long strips of lemon zest with a vegetable peeler. Add the zest to the bowl and turn the berries lightly in the wine. Cover and chill for 2 hours before serving.

• step 2

  To make the biscuits, preheat the oven to 220c/fan 200c/gas 7. Line a large baking tray with baking parchment. Finely grate the remaining lemon zest. Cream the butter and sugar together until light and fluffy. Beat in the egg whites and flour alternately until the mixture is creamy. Stir in the lemon zest.

• step 3

  Spoon the mixture into a large piping bag fitted with a plain nozzle. Pipe 12 roughly 9cm strips onto the prepared tray, leaving room between each one for the biscuits to spread. Cook in the centre of the oven for about 8 minutes or until golden brown around the edges. Leave to cool for a few minutes on the tray then transfer to a wire rack. Dust with icing sugar.

• step 4

  Serve the strawberries in small dishes with crème fraîche and the crisp lemon biscuits.