Strawberries halved into a goat's curd and thick cream blend, scented with lime juice, torn mint and basil, finished with caramelised hazelnuts cracked over the top. The English summer standard, modernised with the goat's curd's salty tang.

Goat's curd in place of (or alongside) the traditional whipped cream is the move. The lactic, slightly cheesy note cuts through the sweetness of the strawberries in a way that pure dairy cream can't, while still delivering the creaminess the dish requires. The texture sits between a soft cheese and a Greek yoghurt; loosen with a splash of cream if it feels too thick.

The basil-mint pairing is the Italian summer move. Mint alone is too cool, basil alone too herbal; together they sit somewhere between salad and dessert in a way that suits the lime juice. Tear them rather than slice, so the oils stay in the leaves rather than bruising onto the chopping board.

The hazelnut caramel is the textural counterpoint. Sugar caramelised dry in a hot pan to a light amber, hazelnuts (peeled, toasted) stirred through, poured onto baking paper to set, broken into shards. Crack the shards over the strawberries just before serving. Eat with small spoons from shallow bowls. A glass of cold prosecco alongside, or a dessert wine if the meal demands it.