Strawberries in raspberry sauce

• 2 lb (900 g) strawberries

Hull the strawberries. Put them in a pretty glass serving bowl and chill. Put the raspberries into a saucepan, add the sugar, and crush a few of the raspberries with the back of a wooden spoon to make the juices run. Cook over low heat to soften the fruit and dissolve the sugar, then press fruit and juices through a nylon sieve. Add a squeeze of lemon juice to sharpen the flavour and chill.