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1 punnet strawberries
50g caster sugar
1 lemon loaf
1 punnet raspberries
1 punnet blueberries
Mascarpone, to serve
Summer on a plate!
Wash, hull and quarter the strawberries. Put them in a small pot with the water and caster sugar, bring to the boil, then simmer for 5 minutes until the strawberries just start to break down. Blitz quickly in a food processor, then pass though a fine sieve to remove the strawberry seeds.
Cut the lemon loaf into 8 slices. Heat the barbecue grill to high, then place loaf slices on the grill for 1 minute. Turn and cook for a further minute.
To serve, put 2 slices of grilled lemon loaf on each serving plate. Add the raspberries and blueberries and drizzle with strawberry sauce. Serve with a good dollop of mascarpone.
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