Unlike sloe gin, this strawberry version only needs 3 days to stand for the flavours to develop.
Serve with lemon wedges and warm crusty bread or toasted pitas, if liked.
Blend the soup and top with the blackberry sauce and freshly chopped parsley.
Plate the aubergine with the yogurt drizzled over, sliced blueberries, toasted sesame seeds and sprouted chickpeas. Best served warm.
The flavour combinations in this salad work really well and the colours shout health and vitality.
Carve each duck breast into 4 or 5 slices. Arrange the sprouts on serving plates, top with the duck and spoon over a little sauce, serving the remainder in a small jug.