RECIPE BY:

Michael Weldon

TIME:

Prep time 10 mins
Cook time 20-30 mins

INGREDIENTS:

• 2 punnets Coles strawberries
• 75g caster sugar
• 75mls Cobram Estate Classic Extra Virgin Olive Oil
• ½ bunch of basil, leaves sliced thinly
• Coles Black Pepper
• 1tub Coles Mascarpone
• ½ bunch of basil, leaves for garnish

SHORTBREAD CRUMBLE:

• 1 packet of Coles Scotch Fingers
• 300g plain flour
• 150g caster sugar

METHOD:

• Remove the strawberries’ calyx (leafy tops) and dice them evenly before throwing them into a medium saucepan.  Drizzle some olive oil and add caster sugar – stir and cook on a low heat for 5 minutes, until the strawberries have cooked down and softened. Make sure there’s still some texture in the strawberries.
• Sprinkle a generous amount of pepper into the stewed strawberries, remove from heat and mix the basil through. Then, allow it to cool down by placing it into the fridge for 20-30 minutes.
• To serve, using your fingers, crumble some Scotch fingers into a bowl and add a dollop of Mascarpone cheese. Pour the stewed strawberries in and season with more cracked pepper. Finish with some more crumbled biscuits, some basil and a light drizzle of olive oil. Enjoy!