Head Chef Scott Barnard shares his Bruce Strawberry, Creme Fraiche and Thai Basil recipe, currently on the menu at Crockers Chef’s Table.
Scott says: ‘I love using British strawberries this time of year. Keeping this ingredient as natural as possible to let it shine!’

Scott Barnard’s Bruce Strawberries, Creme Fraiche and Thai Basil
Serves 4


  • 4 x punnets of Bruce Strawberries
  • 1 punnet of Thai basil cress
  • Strawberry Soup
  • 1 kg mara de bois strawberry purée
  • 500g strawberry purée
  • 750g stock syrup
  • 2 vanilla pods seeds only
  • Juice of 2 limes
  • 400ml water
  • Stock Syrup
  • 500g sugar
  • 1 litre water
  • 1 lemon juice and zest
  • 2 orange juice and zest
  • 2 lime juice and zest
  • 1 vanilla pod
  • 2 star anise
  • 1 punnet of Bruce strawberries
  • Creme Fraiche Cheesecake
  • 500g creme fraiche
  • 400g cream cheese
  • 200g sugar
  • 100ml orange juice
  • 2 vanilla pods
  • 1kg cream
  • Meringue
  • 240g sugar
  • 30g glucose
  • 100ml water
  • 4 egg white
  • 10g strawberry crispy
  • Crumble
  • 100g demerara sugar
  • 100g caster sugar
  • 300g plain flour
  • 160g oats
  • 200g butter
  1. For the strawberry soup
    Blend together and pass off
  2. Vac Pac in small bags and freeze
  3. For the stock syrup
    Bring to the boil and allow to infuse
  4. Pass off and store in a container
  5. For the creme fraiche cheesecake
    Whip all the ingredients together when needed
  6. For the meringue
    Take sugar to 115c
  7. Whip whites then add sugar
  8. Spread onto a silpat and sprinkle strawberry crispier
  9. Dry at 60c until crisp
  10. For the crumble
    Mix all ingredients and bake at 160c until golden
  11. Store in an airtight container
  12. Wash strawberries and remove leaf
  13. Cut into quarters and compress in the stock syrip with juice of a lime