Strawberry pudding

Cut the tops off the strawberries and pare them.

Cook them with sugar and a little water to start them off; they soon release their own water.

Mix the dry ingredients: two tablespoons of sugar and one tablespoon of starch per portion, plus a pinch of salt.

Boil until the strawberries seem ready to fall apart.

Set a sieve over a heat-safe bowl, carefully tip in the strawberries with their liquid and grind the solids down with a wooden spoon until only plant fibres are left. Discard the fibres.

Top the juice up with a little milk to two cups in total.

The milk will curdle, so strain it again on the way back into the pot. The milk protein bits only look bad and can be left in.

Whisk in the sugar and starch and bring to a boil.

Chill. Because the pectin comes from real strawberries the texture lands somewhere between a pudding and a jelly.