ALTHOUGH you can get hold of them all year, there's still something special about buying your first punnet of British strawberries in June.

The start of the British strawberry season is one of the few markers of summer - increasingly hard to discern as the weather plays up - and the cue to indulge in lazy days at picnics, barbecues and watching Wimbledon.

Depending on the amount of sunshine that comes our way in the next few months, strawberries are expected to remain in season until September - giving you plenty of opportunity to enjoy them as a tasty, guilt-free dessert.

But before you reach for the cream or the sugar bowl, why not be a bit more adventurous with your strawberries this year?

We've teamed up with one of Australia's most celebrated chefs, Philip Johnson, author of a great new desserts book Decadence, to bring you some delicious strawberry ideas.

He says: "Sweet things are certainly one of life's most dependable pleasures. Recipes that inspire me are usually the ones that have a natural simplicity, almost to the point where you wonder if enough has been done with the dish."

He's chosen the classic Eton Mess as the perfect way to dress up some pick-your-own punnets.

ETON MESS
(serves six)

INGREDIENTS
3 egg whites
175g/6oz/3/4 cup caster sugar
500g/1lb 2oz strawberries, hulled and halved
1tbsp icing sugar
600ml/21 fl oz pouring (whipping) cream, lightly whipped

METHOD
> Preheat the oven to 150C/300F/Gas 2. Grease and line a baking tray with baking paper.
> In the bowl of an electric mixer, whisk the egg whites until soft peaks form, then gradually add the sugar and continue to whisk until all the sugar is used. Spread the meringue mixture on the prepared tray to an even 1cm (1/2 inch) thickness and bake for 40 minutes. Turn the oven off and allow to dry in the oven for about one hour.
> Meanwhile, place half the strawberries and the icing sugar in a food processor or blender and puree until smooth. Strain the puree through a fine sieve or piece of muslin to remove the seeds. Set aside.
> Break the meringue into small pieces and place in a large mixing bowl with the remaining strawberries. Fold in the whipped cream.
> Lastly, fold in a little of the strawberry puree to create a marbled effect – do not overmix.
> Divide among six individual serving glasses or spoon into a large glass bowl. Drizzle with the remaining strawberry puree and serve immediately.

Decadence, by Philip Johnson, is published by Murdoch Books priced £14.99.