Meanwhile take an oven dish, add asparagus and spring onions. Cover with 6 tablespoons of oil, a few dashes of balsamic oil and crushed garlic clove (add 3 if you really like garlic!) This will need to cook in oven at 170 degrees for approx. 15-18mins until tender.

The sea-bass will take around 8-12 minutes to cook so halfway through cooking above put fish into a hot pan then turn down heat to medium. Take butter from freezer and put two 1 cm circles on each fillet.

Build dish! Put 4 asparagus tips on bottom with a drizzle of olive, balsamic and garlic oils. Now build up layers of vegetables as follows:- spring onions red peppers courgettes

On top of this veggie stack, place seabass and add 1cm of butter for presentation. The fish should still be warm and butter should be melting

This dish can be served with any of following:

Basil mash potato - see Helens Recipe for rustic mash and simply add butter and chopped basil with a little cream.

Pak/Bok Choy with soy sauce works well. Serve with a chilled white wine - a Sancerre works well with this!

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.