Roast strawberry soufflés

These are the easiest, most forgiving soufflés as you can make them in advance and keep in the fridge for a few hours before baking. Cook last minute and they will whoosh up pleasingly to airy lightness. A hint of Turkish delight floridness along with a quick oven-roasting brings out the flavour of even underwhelming, early-season strawberries.

Eat with a cool drizzle of cream or make a hole in the top of each soufflé at the table and slip in a spoonful of berry sorbet.