AT A GLANCE
The sweet flavour of strawberries is intensified by briefly roasting them. You could serve them with ice-cream, but we prefer ours with crème fraîche and the fragrant burst of candied fennel seeds.
|01||Preheat oven to 220C. Combine three-quarters of the strawberries with sugar, lime rind and juice, a splash of Pernod and 1 tbsp water in a roasting pan, toss to coat and spread out evenly. Roast until bubbling and just tender (5-6 minutes).|
|02||Meanwhile, for candied fennel seeds, stir ingredients in a small saucepan over medium-high heat until seeds are toasted and candied (2-3 minutes). Set aside to cool.|
|03||Stir remaining strawberries into roast strawberries and serve warm or at room temperature topped with crème fraîche and scattered with candied fennel seeds.|