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Dill-marinated calamari salad

Asparagus recipes

Dill-marinated calamari salad

5 minutes

Seared trout with buffalo mozzarella, cherries and gingered honey sauce

Berry recipes

Seared trout with buffalo mozzarella, cherries and gingered honey sauce

5 minutes

Spinach-and-cheese

Afternoon tea

Spinach-and-cheese “quichelets”

25 minutes

Artichoke-and-olive bake

Savoury bake

Artichoke-and-olive bake

40 minutes

Herb mayonnaise

Asparagus recipes

Herb mayonnaise

1 minute

Strawberries with a splash of coconut

Berry recipes

Strawberries with a splash of coconut

Mint-and apple-dressed garden lettuce bowls

Apple recipes

Mint-and apple-dressed garden lettuce bowls

Grilled halloumi, sweet strawberry and tomato salad

Berry recipes

Grilled halloumi, sweet strawberry and tomato salad

5 minutes

Berry fool

Berry recipes

Berry fool

10 minutes

Spinach-and-pistachio pesto

Dip recipes

Spinach-and-pistachio pesto

Peri-peri steak with organic fried eggs

Beef recipes

Peri-peri steak with organic fried eggs

15 minutes

Oven-dried strawberries

Berry recipes

Oven-dried strawberries

3 hours

36 of 120

Oven-dried strawberries

By Abigail Donnelly

Difficulty Easy

Prep Time 10 minutes, plus 30 minutes' cooling time

Cooking Time 3 hours

Ingredients

400 g strawberries, thinly sliced or quartered lengthways

Method

Preheat the oven to 80°C. Lay the sliced strawberries, cut side up, on baking trays lined with baking paper, leaving space for air to circulate.
Place the strawberries in the oven for 3 hours, or until dehydrated, turning halfway through.
Remove the baking sheets from oven and allow the strawberries to cool at room temperature for 30 minutes. They should be crispy when completely cooled. Store in airtight glass jars or containers.

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