Strawberry Muesli:
14g Jumbo oats 
14g Bran flakes
7g Flaked almonds
7g Hazelnuts
5g Golden sultanas
4ml Vegetable oil
5g Demerara sugar
11g Honey 
5g Freeze-dried strawberries (optional) 

Roast hazelnuts and almonds on 170C for 8 to 10 minutes, or until golden brown, then leave to cool. 

Mix bran flakes, sultanas, and strawberries together and reserve.

Place oil and sugar in a saucepan and heat gently until the sugar is dissolved.

Mix all the ingredients and leave to dry overnight on a tray.

200g Strawberry purée 
115g Greek yoghurt
15g Full fat milk
55g Double cream
1 leaf Gelatine (soaked in cold water)
30g caster sugar 

Warm milk and cream in a saucepan, then add the strawberry puree, sugar, gelatine and yoghurt.

Blend with a hand blender, pass through a fine sieve, pour into serving bowls and leave to set in the fridge for 1 hour.

Make sure the gelatine is completely dissolved in the milk and cream, otherwise it won’t set. 

Strawberry Gel:
200g Frozen strawberries
20g Icing sugar

Combine strawberries and sugar in a large bowl, place over a bain marie and cook gently for about two hours. Once strawberries have released their juices, hang them in a muslin cloth overnight.

Weigh the strawberry juice. For every 100g of juice, add 1g of Agar agar.

Place strawberry juice in a pan, add Agar agar and bring to the boil, whisking continuously for 1 minute. Pour onto a tray and leave to cool. Once cold, hand blend until smooth.