Instructions: Cold fruit soups are popular in central Europe and this recipe for strawberry soup from Hungary. Obviously it is not the sort of thing one makes when strawberries are expensive, but at the peak of their season it makes a good and unusual starter.

Hull 4 punnets [?] of strawberries into a large bowl (reserving about 6 to 10 strawberries, depending on their size, for decoration), sprinkle generously with sugar and crush thoroughly with a fork.

Add 1 litre of liquid made up of the juice of half a lemon and a 50- 50 mix of red wine and water. Taste and if necessary sweeten further or add a little more lemon juice. Chill and decorate with sliced reserved strawberries before serving, preferably in clear glass bowls.

Makes 3 servings.

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