Spiced strawberries with vanilla rice pudding

3501. First prepare the strawberries; put the cloves, peppercorns, cinnamon, vanilla, sugar and red wine into a saucepan. Bring the mixture to a boil and simmer for 5 minutes.

Tip the strawberries into a large heatproof bowl and pour over the hot syrup. Cover with cling film and leave to cool. Place the bowl in the refrigerator and set aside to steep for at least 24 hours.

For the rice pudding, preheat the oven to 160C/gas 2. Place the pudding rice in an ovenproof dish and add the milk, cream, butter, sugar, vanilla seeds and salt. Cover with foil and bake in the centre of the oven for about an hour, or until the rice is really soft.

Once cooked, stir the rice to incorporate all the butter and leave on one side to cool - stirring occasionally. Chill thoroughly in a refrigerator.

To serve, take a wine glass or ramekin dish and fill (not quite to the top - about two-thirds full) with the chilled rice pudding. Spoon a generous tablespoon of steeped strawberries over the rice pudding and drizzle with the spiced red wine juices. If liked, decorate with mint leaves before serving.