As Wimbledon starts tomorrow, it's time to experiment with our British summer foods. And what's more summery than a sweet and juicy strawberry?

TV chef Alex Hollywood shows how you can get creative in the kitchen during the tennis championships, and proves that there is so much more you can do with strawberries than just dunk them in cream.

Paul Hollywood and his wife Alexandra

Alex, who is married to twinkly-eyed TV baker Paul, has created a beautiful new recipe collection using Sweet Eve strawberries and says the fruit "always makes me think of summer".

The Kent-born chef who has appeared on Lorraine added: “There are so many varieties out there so it’s really important to choose the right one.

"There’s nothing worse than a tasteless waterlogged strawberry! Sweet Eve strawberries are perfect, sweet, bursting with flavour and are available longer than other varieties. I pop them into bakes and puddings and even salads.”

Strawberry rose petal and pistachio pavlova (Serves 8)

Alex Hollywood's strawberry rose petal and pistachio pavlova

Alex says: “This is a slight Middle Eastern take on one of my favourite puddings."

Ingredients

6 large egg whites

250g caster sugar

1 tsp rose water extract

1 tsp white wine vinegar

1 tsp corn flour

100g crushed pistachios

475ml double cream

1 tbsp icing sugar

450g Sweet Eve strawberries cut in half (keep 3-4 whole strawberries aside to garnish)

Handful of pale pink rose petals

Method

1. Line a baking sheet and preheat the oven to 180°C. Whisk the egg whites in a large bowl until stiff peaks form, slowly add the sugar, rose water, vinegar, corn flour and whisk again until the mix becomes very thick and shiny.

2. Gently fold in half of the pistachios then carefully spoon the mixture onto the lined baking sheet, forming a circle and working the mixture outwards to form an edge and leaving a slight dip in the centre.

3. Drop the oven temperature to 150°C and bake for one hour, then turn off the oven, leaving the meringue in there to cool. If you have time, make the meringue the night before, and leave it in the cooling oven overnight. The parchment should pull away easily now and you can place the meringues on a plate.

4. Whip the cream adding in the icing sugar and spread generously over the cooled meringue. Scatter the strawberries over
the top, arrange the whole strawberries in the centre, sprinkle with the rest of the pistachios and finally scatter artistically with the rose petals and serve.

Strawberry and Asparagus Quiche & Mini Quiche (Serves 6)

Alex Hollywood's strawberry and asparagus quiche

“This recipe is quick and easy - using bought puff pastry it’s a twist on a classic quiche. Crème fraiche, eggs and pink peppercorns work together beautifully and the final result looks and tastes divine. Sometimes I like to make tiny individual tarts for picnics!” says Alex.

Ingredients:

1 tbsp flour for dusting

250g ready roll puff pastry

1 whisked whole large egg, for glazing

75g asparagus tips

150g Sweet Eve strawberries, washed and halved

4 tbsp crème fraiche

2 large eggs, plus 1 extra yolk

10 crushed pink peppercorns

50g Parmesan cheese, grated

Salt & pepper

Method:

1. Preheat your oven to 200°C and line a baking tray with baking paper.

2. On a floured surface, roll out the puff pastry to fit the baking tray and use a knife to score a 2cm border around the edge without cutting through the pastry completely.

3. Prick the pastry all over inside the border, brush with whisked egg mixture and bake for 12-15 minutes then remove and push down the base inside the border and set aside to cool.

4. In a bowl, mix the creme fraiche, eggs and yolk and the Parmesan together, lightly season, them empty the filling onto the chilled pastry, ensuring that none goes over the border.

5. Arrange the asparagus tips and the strawberries over the mixture and using a pastry brush, cover the border with the whisked egg mix and gently brush the asparagus and strawberries too. Sprinkle with the crushed peppercorns.

6. Bake for about 20-25 minutes until the pastry is golden brown and the filling is cooked.

Strawberry and rhubarb crumble (Serves 6)

Alex Hollywood's strawberry and rhubarb crumble recipe

Alex says: “Roughly chopped fruit with a dash of ginger wine and a Crunchie bar crumble topping! This pud is a great way to have something warming that still tastes like summer.”

Ingredients:

500g rhubarb

100ml water

100 grams golden caster sugar

1 tbsp Stones ginger wine

250g Sweet Eve strawberries

75g butter

175g self-raising flour

1/2 tsp ground ginger

60g Demerera sugar

1 Crunchie bar, crushed

Method:

Preheat your oven to 180°C .

Trim and cut the rhubarb and place half of it in a saucepan with the golden caster sugar, the water and the ginger wine and simmer gently until syrupy.

Halve the strawberries then place all the fruit and rhubarb syrup into a baking dish.

To make the crumble, put the butter and flour into a bowl and rub with your fingers until it resembles bread crumbs. Stir in the sugar, ginger and the crushed Crunchie bar and sprinkle generously over the fruit.

Bake for 30 minutes until golden and bubbling.

Strawberry and ginger salad with asparagus (Serves 6)

Alex Hollywood's strawberry and ginger salad with asparagus recipe

“This salad is such a pretty one! Grill the British asparagus, mix the fresh halved Sweet Eve strawberries with crispy lardons, toasted almond, adding everything together. A little ginger preserve, a dash of vinegar and olive oil mixed together are perfect drizzle on top of the salad with lots of black pepper", Alex advises.

Ingredients:

For the salad

1 tsp olive oil

100g of smoked pancetta

500g asparagus

400g Sweet Eve strawberries halved

50g sliced almonds, toasted

100g English goats’ cheese

For the dressing

1 tbsp ginger preserve

1 small lemon, juiced

3 tbsp extra virgin olive Oil

Salt and pepper

Method:

Brush the griddle pan with the tsp of oil and fry the pancetta until crispy brown.

Remove with a slotted spoon and keep warm.

Having removed the tough ends, add the asparagus spears to the hot pan, turning every so often and cook for 3-4 minutes so they are nicely charred.

Remove and place in a warm dish.

Using an empty jam jar, put all the dressing ingredients in together and with the lid on, shake vigorously to emulsify the vinaigrette.

Scatter the warm pancetta over the asparagus followed by the strawberries and crumbled goats' cheese, sprinkle with the toasted almonds and drizzle with ginger dressing. Season well with salt black pepper and serve.

Thinking of trying one of these dishes in time for Wimbledon starting tomorrow? You can buy all of the ingredients online at Tesco, Asda, Morrisons or Sainsbury's now.

There are some great deals on strawberries in the supermarkets right now.

A punnet of British strawberries are just £1.47 at Morrisons and £1.50 at Sainsbury's.

Tesco's organic strawberries are on offer for 2 for £4 and Asda has got a punnet of strawberries and tub of fresh cream bundle for £2.85.