DINAS POWYS
The Huntsman Summer dessert recipe

Hilary Rice, owner of The Huntsman answers a reader's cookery question.

I'm hosting a summer dinner party and I'm looking for a dessert recipe using my favourite summer fruit, the strawberry. I want something that's not only delicious but has that WOW factor. Can you help?
I have the perfect dessert. Strawberries with Balsamic Syrup, Pimm's Sorbet and Lavender Shortbread. It's our most requested dessert on our menu. I'm sure it'll WOW your dinner guests.

Pimm's Sorbet
250ml Pimm's No 1, 250ml lemonade, 125ml water, 200g granulated sugar, 3 egg whites.

1. Make sugar syrup - dissolve sugar in water bring to the boil for 3 minutes - cool.
2. Reserve a cup of syrup to make balsamic syrup.
3. Add Pimm’s and lemonade to the remaining syrup.
4. Place in a plastic container in the freezer overnight.
5. Whisk egg whites until stiff.
6. Fold into partially frozen Pimm’s mixture - return to freezer.
7. After 3 hours, remove from freezer and mix again.
8. Freeze for 24 hours before serving - keeps for weeks.

Balsamic Syrup
1. To the saved syrup add few drops of vanilla extract and half teaspoon balsamic vinegar.
2. Mix well with a little whisk - keep in airtight jar in the fridge until
required.

Lavender Shortbread
150g softened butter, 100g caster sugar, 100g plain flour, 125g cornflour, 3 egg yolks, flowers from 6 heads of English lavender - not French as this cannot be used in food.

1. Cream the butter and sugar with the lavender flowers.
2. Beat in the egg yolks.
3. Mix the flours into the mixture
4. Press into a greaseproof lined 8 inch loose bottomed cake tin
5. Bake Gas 4 - 400f. - 200c. for 20 min
6. Sprinkle with caster sugar when cool, slice and keep in an airtight tin until required.

Serve fresh strawberries drizzled with the balsamic syrup with a scoop of Pimm's Sorbet and slice of shortbread - garnish with freshly picked lavender and mint for the 'restaurant look'

Tucked away behind the Star Inn, with ample car parking facilities, The Huntsman, set in a charming barn conversion provides home cooking at its best. For more gastronomic tastebuds, the restaurant also holds Gourmet Dinners with an eight course menu at a very affordable £45 per head.

The Huntsman Restaurant is celebrating its 17th anniversay this Summer and are offering 10 per cent off the total bill to Vale Life readers throughout July. Just mention Vale Life when booking.

The Huntsman Station Road Dinas Powys CF64 4DE 029 2051 4900 www.thehuntsmanrestaurant.co.uk