(Serves 4) 40g pine nuts 450g strawberries, hulled 80ml good quality balsamic vinegar 3tbsp honey, or maple or agave syrup For the cashew cream: 235g raw cashew nuts, soaked in water overnight 2tbsp honey, or agave or maple syrup Juice of half a lemon Preheat the oven to 180C (350F/Gas 4).

To make the cashew cream, drain the soaked cashews then rinse well. Place in a food processor with the honey, lemon juice and 125ml water. Blend until smooth, thick and creamy, adding more water if needed.

(The cashew cream will keep in the fridge for a day or two, but is best made on the day of serving.) Toast the pine nuts in a dry frying pan over medium heat for two to three minutes, until fragrant, tossing regularly so they don't burn. Transfer to a bowl and set aside to cool.

In another bowl, toss the strawberries with the vinegar and honey. Transfer the strawberry mixture to a baking dish and bake for 15 minutes. Turn the strawberries with a wooden spoon, then bake for a further 15 minutes, or until the strawberries are soft and juicy. Remove from the oven and leave to cool for five minutes or so.

Divide the strawberries among bowls. Sprinkle with the pine nuts, spoon dollops of the cashew cream on top and serve.