Instructions: Put the strawberries in a large pan with 3 tbsp of the sugar and the lemon juice. Place over the lowest heat.possible and gently stew for 1 hour.

The fruit will turn into an unattractive greymush but will have exuded a panful of bright red juice.

Next line a sieve with muslin and suspend in a jug or bowl.

Tip the contents of the pan into the sieve and leave for 2 hours to let the clear red juices run through.

On no account push the mixture through the sieve or be tempted to push it about to speed things up (you will only adulterate the mixture).

Discard the muslin and its contents then add half the champagne to the strawberry juice arid refrigerate.

Meanwhile put the whole peaches into a snug fitting pan together with the split vanilla pod remaining sugar and remaining champagne Add enough water to just covet the fruit and gently poach until tender (test with a knife for doneness).

Rub off the skins and leave chilled in the vanilla champagne until needed. When ready to serve discard the poaching liquid settle the peaches in wide shallow dish pour in a pool of red strawberry champagne and signature the centre peach with a sliver of vanilla pod.

Eat with cream.

This is a good one to make if you come across a bumper lot of bargain strawbs at your local street market. But watch out for the bad ones theyll tarnish the flavour and ruin the champagne.

Serves 6

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