I have a thing for eating seasonally. The whole grow what you eat/ care for the planet/ hug bunny rabbits bit really resonates. But blimey, two-thirds through winter I just can’t face another apple or pear. When shops obligingly start selling strawberries, I rejoice. I don’t care if they’re hothouse numbers. I don’t particularly care if a million litres of fuel was used to fly them all the way here from Spain (sorry). I just care that they’re not apples. If they’re cheapish too boot, I shamelessly abandon my earth mother pretensions and buy, buy, buy. You can’t really top strawberries with cream. I enjoy them enormously – next to the pool in my bikini (you don’t want to know) when it’s 30°C out, not in August when it’s less than half that. The quandary. So I had a bit of a ponder and decided, why not give them a warm crumble blankie? Soft, cold strawberries with their promise of summer around the corner, the contrasting crunch of warm crumble, topped off with the velvety smoothness of extra thick cream made really special with vanilla.