Elderflower and Strawberry Eton Mess

Begin by marinating the strawberries. Quarter the strawberries (or slice into 6 or 8 if they are large) and place in a bowl with the elderflower cordial, chopped mint leaves and a squeeze of fresh lemon juice. Mix and leave to marinate for 30 minutes.

In the meantime, make the sauce by blending 150g strawberries with the elderflower cordial and a squeeze of lemon juice until smooth. Taste to check the balance - the acidic lemon juice should balance out the sweet cordial.

Whip the double cream to soft peaks and store in the fridge until needed.

Once the strawberries have marinated enough, drain the liquid into the strawberry sauce.

Crush 3 meringue nests into the soft cream, leaving quite a few large pieces for texture. Add in 3 quarters of the marinated strawberries, then stir in the sauce, stirring only once or twice, to get a nice ripple effect.

Divide between 4 glasses and top with the remaining strawberries and a further drizzle of sauce. Crumble over the remaining meringue and finish with mint leaves.