I found this recipe in one of Heidi Swanson’s cookery books, SUPER NATURAL EVERYDAY.  It is a lovely book full of inspiration.  The recipes are all vegetarian and sometimes do use different ingredients to those commonly found in the supermarket.  However, with a little searching I’ve managed to locate most of them.

Strawberries…there are still lots of them around and so it didn’t seem too wasteful to use these gorgeous bright berries in a slightly different way…Roasted Strawberries.

I made this concoction up this afternoon and we have yet to REALLY taste them but I can assure you that the trial tasting went very well!  So give it a go.

My finished dish had more liquid than it said in the book but maybe the kind of strawberry alters things a little.  Regardless of all that let’s simply carry on, it’s really worth it.


225g  small-medium strawberries
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1 tablespoon port
A few drops balsamic vinegar


1. Preheat oven to 180C/Gas Mark 4.
2. Use a rimmed baking tray, line with greased proof paper.  Or use a large baking dish.  Don’t lose any of the juice.
3. Cut each strawberry in half and place in a mixing bowl.
4. In a separate bowl whisk together maple syrup, olive oil and salt.
5. Pour mixture over fruit and very gently toss to coat the berries.
6. Place on the baking tray.
7. Roast for about 40 minutes until the juices just begin to thicken but not long enough for them to burn.
8. While warm, scrape the berries and juice off and into a small bowl.  Stir in the port and a few drops of balsamic vinegar.
9. Use immediately or allow to cool and store in the fridge for up to a week.

Ok, so know for the Gill Tweak….we had no port, so never daunted I popped in Madeira instead.

There we have it, a late summer treat.  So, thank you to Heidi and my husband for being my taster!

Carefully covered in maple syrup, seasalt and olive oil.

Ready to roast.

The finished concoction!

We have now eaten our strawberries served over Greek style yoghourt, with a leaf or two of mint…what can I say other than the obvious, simply delicious and there is some left for another day.  The perfect end to a warm, sunny August Bank Holiday.

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