Chef Roy Brett, from Ondine Oyster & Grill in Edinburgh, shares his delicious strawberry and cream pavlova recipe with Scottish Field.
Roy says: ‘Late Spring is by far the most exciting time of the year for all kitchens. The colourful change in produce and the distinct aromas fill the air that summer is fast approaching. The first of the seasons strawberries make their way from France, followed by the start of the British season.
‘We love the berries from Blacketyside Farmhouse in Leven. Grown with great care and attention.’
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