Serves 2 – 3 Ingredients: 225g (8 oz) strawberries 3 spring onions, chopped 1 tbsp. lemon juice 350g, 12 oz Salmon fillet cut into strips 2 tbsp. olive oil 100g, 4 oz prawns 100g, 4 oz mushrooms 2 tbsp. chopped parsley Mix togethger the strawberries, onions and lemon juice and lemon juice and pour over the salmon. Leave to marinade for 30 mins. Then take the salmon strips out of the marinade and fry in the olive oil for several mins, turning them as they cook. Add the prawns
Ingredients For the sponge: 85 g plain flour, sifted plus extra for dusting 3 medium eggs 85 g caster sugar, plus extra for dusting For the strawberry filling: 310 g strawberries, hulled, halved and sliced 1 tbsp kirsch 2 tbsp caster sugar 225 ml double cream For the sponge: Preheat the oven to fan 170C/150C fan/gas mark 4. Lightly oil two 18cm cake tins. Line the base with baking parchment and lightly oil. Dust the sides of each tin with caster sugar and then with flour.