Strawberry shrikhand

First, soak the saffron in 1tbsp of boiling water. Then, bash the cardamom pods in a pestle and mortar to release the seeds and crush them. Discard the husks.

Take the tops off the strawberries and cut in two. Place in a bowl with the caster sugar and balsamic vinegar then cover with clingfilm and leave to steep (stand) for an hour.

In a bowl, make the shrikhand by mixing together the yogurt, ground cardamom seeds, saffron (and saffron water) and the caster sugar.

Now, spoon the strawberries into four sundae glasses. Top with the shrikhand and sprinkle over the toasted almonds. It's delicious served with shortbread biscuits. '