Summer should be all about eating as much vibrant fruit as possible. Here in the UK we are blessed with a beautiful bounty of berries cherries, strawberries, blackberries and more. Picnics, barbecues and al-fresco dining can all be brought to a beautiful end with a simple fruit salad.
Instead, I thought it would be delicious to draw out the fragrance of a strawberry, utilising the discarded tops by roasting them gently. Using the liquid as the fruit salad dressing means you get even more flavour; of course, you can switch up the berries with whatever you may have to hand.
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