It’s the first week of our holidays and Belle is in danger of turning into a strawberry. They’re in season over here in England and feel so affordable compared to Bermuda.

I went to the poshest of shops (Waitrose) and they were still only £2 so we bought them all (well nearly) and that’s basically breakfast, lunch and dinner sorted!

There are so many upsides to island living but fresh produce is not always one of them. Our local farms do an amazing job but it’s hard to find great summer fruit. Bermuda peaches are wonderful but a rarity; strawberries are the highlight but they are gone in a flash and crazy expensive. I do buy them though, they are totally irresistible and it’s great to support local farmers.

Of course, this is what seasonal eating is all about. Enjoying things as they come and missing them as they go, rather than becoming numb to their year-round presence. I remember when clementines really meant that Christmas was on its way and when strawberries indicated the start of summer.

It’s amazing how the scent of something can kick off a memory – and we’ve lost that a little when it comes to food. Seasonal produce is more nutrient dense too, with less need for chemical intervention. But it’s hard to argue with convenience!

So, given that strawberries are in season over here, and that they’re fully loaded on the shelves in Bermuda, I’m giving you my favourite strawberry recipe of the summer.

For once, it’s more savoury rather than sweet which is a little miracle. This salad includes creamy Tucker’s Farm goats cheese which compliments the tartness of the balsamic and the berries, and hits the local quota too. Add in a bowlful of Wadson’s or BermyFresh leaves and you can feel extra good.

It’s super-flexible too. You can always switch out the strawberries for cubes of watermelon (chargrilled is amazing), and if you’re vegan or dairy-free, swap out the goats cheese for avocado. They are all good combinations!

When it comes to the balsamic reduction, you can skip that step if you like and just buy it. But it’s really easy to make, I promise. Then it’s all genuinely made from scratch and there’s something really satisfying about that.

Before I go, let me just give you a nutritional run down on strawberries. Like any darkly pigmented berry, they are jam-packed with antioxidants, especially those that help to prevent damage to blood vessels.

They’re rich in vitamin C (in fact only 3 fruits contain more – blackberries, cranberries and raspberries) and folic acid too, both of which are heart healthy in their own right.

Several studies have indicated less platelet aggregation, less lipid peroxidation and more free radical scavenging activity after eating. As with other berries, strawberries have a fairly low glycemic index too when compared to other fruit, so the sugars are naturally lower than things like bananas, apples, grapes and oranges. This makes me feel better about adding a little sugar to the reduction!

Note though that strawberries are often hit with a massive whack of pesticides so if you can afford to buy organic, do. And finally, whilst you definitely need fresh strawberries for this recipe, you can always use frozen for smoothies or in yoghurt, so they don’t always have to be expensive.

Strawberries, fresh basil and goats’ cheese

Ingredients (per person)

Handful of strawberries, halved and hulled

Small handful fresh basil leaves, torn

Bowlful of Wadson’s or BermyFresh leaves

2 tbsp Tucker’s Farm goats cheese (or half avocado for a vegan alternative)

Reduction (makes 1/3 cup)

1 cup balsamic vinegar

1 tablespoon sugar

Method

Make the reduction by bringing the vinegar and sugar to a boil and then simmering for 20-30 minutes. It should thicken as it cools. Set to one side!

Assemble the salad ingredients. Tear the salad leaves rather than chopping them so that they don’t brown.

Drizzle over the reduction.

So easy!