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Discard strawberries and place juice and sugar in a saucepan over medium heat and stir until boiling.Reduce heat and simmer for 5 minutes, then pour into an airtight container and refrigerate until cool. Place in a bowl with raspberries and strawberry syrup and toss gently to combine.Strawberries are delicious straight from the punnet but they are also divine with creamy panna cotta, lemon sorbet or rich chocolate sauce. Panna cotta with strawberry and raspberry salad Strawberries and cream are a marriage made in heaven.

We will gather artists, critics, art lovers, representatives of the academic world and of those working in the cultural sphere both in UK and abroad.3 eggs 60g butter, chopped 360ml milk, warmed 50g caster sugar 220g plain flour pinch of salt extra butter, for cooking Chocolate sauce 400g chocolate, chopped 200ml pouring cream 120g honey 150ml water 50g cocoa powder 1 tsp vanilla extract 50g unsalted butter Filling 300g ricotta 1/2 lemon, juiced and zest finely grated 90g caster sugar 2 punnets strawberries, hulled and sliced 100g pure icing sugar, sifted, plus extra for dusting 1/2 lemon, juiced, extra Serves 10-12 For crepes, whisk eggs in a medium bowl. Make a well in the centre, then add egg mixture and stir until smooth, adding more milk if needed. Heat a knob of butter in a crepe pan or non-stick frying pan over low heat.Place butter and milk in a bowl and stir until butter is melted. Add 1 ladle of batter to the pan, swirling to coat.Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings.Top each pannacotta with chocolate shavings to serve.