Serves 8
Prep Time 20 mins
Duration 15 mins

Ingredients

• 100 g broken digestive biscuits
• 30 g softened butter
• 200 g strawberries
• 3 tbsp. lemon curd
• Several mint leaves, for decoration

Method

1. Lightly grease a loose bottomed 15cm cake tin with butter and line with greaseproof paper.
2. Put the digestive biscuit pieces in a food processor along with the butter and blend until they are nicely crumbled and the butter is mixed in evenly.
3. Spoon the mixture into the prepared cake tin, pressing the buttery biscuit base down with the back of a dessert spoon so that it is fairly even and place in the fridge.
4. After an hour, spoon the lemon curd onto the chilled base.
5. Cut each strawberry into four pieces and place over the lemon curd. Sprinkle with mint leaves before serving!
6. Serve as soon as it’s ready to avoid the base going soggy.

Chefs Tips

• This delightful dessert is both easy to make and delicious.
• The sweetness of the digestive biscuits and strawberries is perfectly balanced by the tanginess of the lemon curd.

Nutritional Value

(per serving)

Calories 235
Total Fat 20 gm
Saturated Fat 5 gm
Carbohydrates 20 gm
Fibre 1 gm
Protein 2 gm