Sorbet is called nieve in Mexico, which also means snow. I think it is such a romantic description. The reason nieves are so popular there is because of the constant intense heat. I love the idea of people metaphorically ordering snow when the thought of it existing in so hot a place is fantastical.

Sorbets are easy to make because they don’t contain cream, so do not need a machine to achieve a smooth texture. In Mexico, thanks to a plethora of exotic fruits, there are scores of delicious flavoured ices that you can order from makeshift vans in every market place.

We may not be blessed with exotic fruit here but Britain is famous for its berries and there is nothing as quintessentially British as summer and strawberries. They are without doubt best bought locally at pick-your-own farms because the intensively grown, single variety, polytunnel strawberries just do not have the same intensity of flavour.

The naturally sun-ripened varieties that haven’t been chosen purely for their size, colour and robustness win every time. Wherever they come from they are such a delight to eat that when I see a punnet of British strawberries in the shops I find it impossible not to reach for them.

My grandmother used to mash them up on fresh bread with sugar and cream, kind of like a quick version of my grandfather’s delicious summer pudding. I also love them drizzled with cassis, fresh mint, lemon juice and sugar for an instant pudding that is easy to make for friends if something is needed in a hurry.

If you have some spare time and want to bake with your kids, there is little as pleasing as making a shortcrust strawberry tart, complete with pastry cream. My fool-loving father swears by mashing them up and eating them like baby food with masses of cream. This is one step away from churning them into ice-cream, if you are lucky enough to have an ice-cream machine. If you are on a health drive for your impending summer holiday, they are a luxurious and delicious addition to a breakfast smoothie. Or just add a few sliced up on your muesli, as I am doing at the moment.

Other flavours that go well with strawberries are vanilla, rosewater (or petals), kirsch and lemon zest. Whether you eat them fresh or cook them in a pudding, go and get some right away and enjoy the season while it is here.

Times Recommends

• Jane MacQuitty’s party wine
• Oliver Peyton's Christmas pavlova
• Blood orange cosmopolitan