Strawberry Conserve

I love Saturday morning breakfast. It's the only day of the week where I can sleep in, lazily shuffle to the kitchen and take as much time as I want eating breakfast. Even breakfast at 11:00! Earlier in the week I had been wondering how to use a punnet of strawberries for the coming Saturday's breakfast. I figured it out - strawberry conserve on freshly baked baguettes! This recipe however requires preparation the day before.

STRAWBERRY CONSERVE

Place 1 punnet of strawberries and 1 cup of caster sugar in a bowl

(I cut the tops off then sliced each in half)

Refrigerate overnight

The next day place the strawberry sugar into a small saucepan with

1 vanilla pod (seeds scraped out and pod thrown in) and the juice of half a lemon

Stir to dissolve sugar then place on medium heat

Bring to a slow boil for about 25 minutes, stirring constantly

It is ready when thickened

Place into a sterilised jar and refrigerate when cooled

Danish salami & brie to munch with my bread