Strawberries these days can be a crap shoot – they look gorgeous and full of potential – only to deliver a watery mouthful that is anything but summery. It’s maddening, especially when I’ve invested a chunk of my hard-earned on the buggers. I like to eat them prepared simply – quartered, sprinkled with sugar and left to macerate. The essence seeps out of the strawberry and creates a succulent syrup around the fruit. Spooned onto crushed meringues and topped with thick cream or ice cream – and you’ve got the perfect Eton Mess. To my mind, England’s finest contribution to desserts.