1

Halve or quarter the strawberries if they are large. Tip into a large saucepan with the lemon zest and 4 tablespoons of water.

2

Heat very gently, stirring often with a wooden spoon, for 3–4 minutes until the strawberries begin to break down and release their juice.

3

Continue to cook gently for another 10-15 minutes to give a thick, pulpy consistency. Remove from the heat and allow to cool.

4

Remove the lemon zest. Add sweetener, according to taste. Serve with 2 tablespoons of yogurt per portion, decorated with strawberry leaves or mint leaves. Alternatively, refrigerate and use as required.