10 strawberry shortcuts: Little strawberry melon pots with crème fraîche 

MAKES 6

A lovely refreshing ending to lunch or supper. Making sure your fruit is ripe and sweet, hull 500g strawberries, cut 200g melon flesh (for example, cantaloupe or charentais) into chunks and place both in a blender with 1-2 tsp caster sugar, ½ tsp finely grated lemon zest plus a squeeze of lemon juice, ½ tsp vanilla bean paste and 2 tsp Grand Marnier. Whiz everything to a purée and divide among six 100ml coffee cups. Place on a small tray, cover the cups with a sheet of clingfilm and chill for up to a day ahead. Serve with ½ tsp crème fraîche in the centre of each pot and amaretti biscuit crumbs on top.