The biting cold has made me nostalgic for a time of shorts, mojitos and sunbathing, so I thought I would share one of my all-time-favourite recipes. It’s scrumptious.  It’s easy. It’s effectively a twist on the classic banoffee pie, but yummier with strawberries instead of bananas!
Ingredients:
- Strawberries
- 175g Digestive biscuits
- 70g Butter
- Double cream
- A tin of caramelÂ
1.      Break the biscuits up and place in a freezer bag. Enjoy crushing them with a rolling pin (or a wine bottle if you are a student), it’s very therapeutic.
2.      Melt the butter over a low heat; remove from heat and then add the biscuit.
3.      Grease the cake tine and then add the base.
Â
4.      Spread out the caramel layer.
5.      Delicately layer (or just toss) slices of strawberries.
6.      Then add a layer of whisked double cream.
7.      Decorate a couple of strawberries on top! And you’re done. Mmmmmnn. Enjoy!Â