Picnic ideas - Poached champagne strawberries with mint

This needs to be prepared on the morning of the picnic. Split and scrape two vanilla beans and add them to a pan containing about 600ml water. Mix in 200g caster sugar and the juice of a lemon and bring to a gentle simmer. Cook for 5 minutes and then add a generous kilo of strawberries, washed, trimmed and halved. Simmer for a minute more and then remove the pan from the heat and place contents in a cool, metal bowl. Chill in the fridge for a couple of hours before taking on picnic. When you're ready to eat, take a handful of chopped mint, a small bunch or so, and sprinkle liberally. Serve in bowls.

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