HERE is celebrity chef James Martin’s recipe for a strawberry gateau which he will be making at this weekend’s Food and Drink Festival:

Ingredients

1 x large bought in flan case
750ml Manx double cream
2 x punnets of large fresh strawberries
1 x punnet small strawberries
1 x punnet of mixed berries, redcurrants, blueberries and blackberries
200g caster sugar
50g icing sugar
Fresh mint
Drambuie

Method

1. Take one eight to 10 inch stainless steel ring and cut out the centre of the flan. With a sharp knife cut the disc in half through the middle so you end up with two thin discs.

2. Whip the double cream with 1oz of sugar and a shot of Drambuie to a thick peak consistency and keep in the fridge. Take the strawberries, leaving some whole for garnish (about 10 of the small ones) and cut the green off and cut in half lengthways.
 
3. Line the ring with the largest strawberry halves cut side against the ring. You won’t need all of the strawberries but we will need these for the filling. Place the whipped cream in the ring and gently press to the edges and add the rest of the strawberries and flatten the top.
 
4. Lift the cake onto a plate and remove the ring by carefully warming the edges with a hot cloth and lifting it straight off. Place the remaining caster sugar into a very clean pan and place on the stove to caramelise. Once it is caramelised remove from the heat to cool slightly.
 
5. While this is cooling take a red hot metal skewer and score the top in lines to create a diamond style pattern. Dress the top with the leftover strawberries and berries and garnish with sprigs of fresh mint.

6. To finish dip a small spoon into the sugar and twist around a steel to create some curls. And drag some more sugar over the top to create spun sugar. Place this on top of the berries and serve.

©James Martin