• 150 g/5½ oz/heaped 1 cup raspberries, plus 6 whole raspberries, to garnish
• 150 g/5½ oz/1½ cups strawberries, plus 3 halved strawberries, to garnish
• 1½ tbsp demerara or muscovado/soft brown sugar
• 1 tsp lemon juice

The Congee

• 90 g/3¼ oz/½ cup Thai fragrant rice or short-grain rice soaked for 2–4 hours, rinsed and drained
• 650 ml/22 fl oz/2¾ cups coconut milk
• 2 tbsp caster/granulated sugar
• a pinch of salt

Chop the raspberries and strawberries roughly into large chunks, reserving all the juices. Reserve a few pieces to decorate, then leave them all to one side.

For the congee, heat the rice, coconut milk, caster/granulated sugar and salt in a heavy-based saucepan over a medium-high heat. Once the rice begins to boil, reduce the heat to a gentle simmer, stirring occasionally, for about 10 minutes until you have a porridge consistency.

Meanwhile, put the raspberries, strawberries, dememera sugar and lemon juice in a shallow frying pan over a medium heat and stir for about 8 minutes until the fruit softens but still has some bite, and the juice thickens slightly. Don’t let it go to a toffee-like consistency.

Now you can either stir the berry mix into the congee until the red juices just bleed a little into the congee, or blend them together using a stick/immersion blender.

Serve warm or cold in bowls, decorated with the reserved fruit.