The burnt honey gives the strawberries a lovely, subtle caramel flavour. The sweetness of the strawberry should determine how many you use. If you have perfectly ripe strawberries then use sparingly.
1 punnet strawberries
2 tbsp honey
1 pinch of crushed salt flakes
1. Rinse the strawberries, remove the stalk and cut them into wedges.
2. Place them in a bowl with a small pinch of salt flakes.
3. Pour the honey into a pan and heat until it starts to darken slightly. Remove from the heat, allow to cool and then pour the honey over the strawberries.
This recipe goes with Darren Robertson and Mark LaBrooy's Dukkah shortbread