WHAT YOU DO
Step 1. Combine the strawberries, sugar, spice, liquor, lemon juice and water in a bowl and toss gently to coat.
Step 2. Line a disposable aluminium tin or ovenproof baking dish with unsalted softened butter. The tin should be large enough to hold the berries in a single layer lined closely together, pointed end up.
Step 3. Set up the barbecue for direct grilling at a high heat.
Step 4. Arrange the strawberries in the tin. Drizzle with the juices from the bowl. Cook for eight to ten minutes, with the lid closed, until they are bubbling and beginning to lose their shape, but not collapsed.
Step 5. Meanwhile, mix the lime zest with the crème fraîche. Serve the strawberries with its sauce, a dollop of the crème fraîche and lime wedges for squeezing over. Sprinkle with mint if you like.
Recipe by Howth Castle Cookery School, photography by Harry Weir
