In another bowl, whisk together buttermilk, butter, eggs and vanilla. Make a well in middle of dry ingredients, pour liquid mixture in and add strawberries. Using a large spoon, gently fold ingredients just until moist. Do not overmix.

Spoon batter evenly into 12 muffin cups. Bake 20 to 25 minutes.

Makes 12 muffins FRESH STRAWBERRY PIE 1 9-inch pastry shell, baked 4 cups fresh strawberries, hulled 1 cup granulated sugar 1/2 cup water 3 Tbsp cornstarch 1/4 tsp salt 1 tsp butter 1 cup whipped topping

Arrange 2 cups fresh strawberries, hulled side down, in cooled baked pastry shell. Make a sauce with remaining 2 cups of strawberries: chop berries and heat them in a saucepan with sugar, water, cornstarch and salt. Remove from heat when thickened and stir in butter. Wait for sauce to cool and pour it over strawberries in pastry shell. Chill for several hours.

When you're ready to serve, pipe, spoon or spread whipped topping on top of pie.

Makes 1 pie

TROPICAL STRAWBERRY PIE

8 oz. pkg. of cream cheese, softened 1/2 cup sugar 8 oz. can of crushed pineapple, undrained 1 cup grated coconut 8 oz. carton whipped topping, thawed 1 9-inch pastry shell, baked

With an electric mixer, cream together softened cream cheese and sugar for 3 or 4 minutes on high speed.  Stir crushed pineapple, and coconut into cream cheese mixture and mix well. Carefully fold in half of whipped topping until well-blended.  Reserve remaining whipped topping for garnish.  Spread filling in baked pastry crust and chill for several hours. 

When you're ready to serve, pipe, spoon or spread whipped topping on top of pie.

Makes 1 pie

Of course, these three recipes aren't only way to enjoy fresh strawberries. They are delicious in smoothies, cakes, crisps, sauces, salads and so much more, including just washed and hulled. So go ahead, celebrate arrival of spring and give your immune system a big boost. Savor sweet taste of nutritious strawberries.

Serves 6

Preparation time: 10 minutes Marinating time: 24 hours Cooking time: 30 minutes

Ingredients 6 large chicken legs 4 tablespoons of lime or lemon juice 1 teaspoon of salt

Marinade 9 fl oz (265ml) of yoghurt 3 tablespoons of mustard oil 9 cloves of garlic, crushed 1.5 teaspoons of salt 2.5 teaspoons of paprika 2.5 teaspoons of ground coriander 2.5 teaspoons of ground cumin 1.5 teaspoons of ground ginger 0.5 teaspoons of food coloring powder (red, orange or yellow)

1. Skin chicken and slash flesh with short gashes. Place in a shallow dish and rub lemon or lime juice, and salt, into flesh. Leave for about half an hour.

2. Mix all of other ingredients together and rub thoroughly into chicken. Cover and leave to stand overnight in refrigerator.

3. Place marinated chicken over medium hot coals and grill for about 25 to 30 minutes until cooked. Turning occasionally and basting with any remaining marinade.

4. Serve on a bed of lettuce and onion rings with a wedge of lemon. Accompanied with naan bread and tandoori chutney.

For naan bread and tandoori chutney recipes, and other tandoori recipes, visit www.barbecuehut.com/barbecuerecipes.html

Les runs The Barbecue Hut website that provides useful information about barbecue grills and smokers, and also includes a wide selection of recipes. He is also author of The Char Grill Chat newsletter. Website: http://www.barbecuehut.com