It’s not long until South London welcomes Wimbledon fortnight.

Here are a few recipes to start the summer on the right footing.

Eton Messy Milkshake is a refreshingly creamy summer recipe made from plant-based ingredients.

Whether you’re a seasoned plant-based enthusiast or just starting your journey, this scrumptious strawberry drink is the perfect treat for a summer’s day. (Makes two large shakes)

For the ‘meringues’
1 wedge of lemon
60ml aquafaba
40g caster sugar
1/8 tsp cream of tartar
1/4 tsp vanilla extract

For the shakes
300g frozen strawberries
4 large scoops of vegan vanilla ice cream
200ml Oatly whole
250ml Oatly whippable, whipped to stiff peaks
Fresh strawberries for serving

To make the meringues
1. Preheat the oven to 90C. Line two baking sheets with baking parchment and set aside.

2. Use the wedge of lemon to apply a small amount of lemon juice to a clean medium bowl or the bowl of a stand mixer. Use a paper towel to wipe off any excess juice.

3. Add the aquafaba to the bowl then whisk on the highest speed until soft peaks form.

Add the caster sugar, little by little, while still whisking then keep whisking until stiff peaks form.

4. Add the cream of tartar and vanilla and whisk again briefly to combine. Transfer the meringue mixture to a piping bag and pipe small teardrop shapes directly onto the baking parchment-lined baking sheets.

5. Place in the oven and bake for 2 hours. Turn off the oven and wedge the oven door open with a wooden spoon.

Leave the meringues to dry out and cool down inside the oven for a further hour then transfer to a sealed container once room temperature.

To make the shakes
1. Place the strawberries, ice cream and Oatly whole in a blender or milkshake maker.

Blend until smooth then divide between two milkshake glasses, leaving about 1.5 inches empty at the top of the glass.

2. Top the shakes with meringues, then the whipped Oatly whippable, followed by fresh strawberries.

3. Serve cold with a straw and a spoon.

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PICNIC DESSERT JARS

Ingredients
About 25g shortbread biscuits
15g shelled pistachio nuts, roughly chopped
2 tbsp melted butter
4 ripe strawberries
About 12 fresh raspberries
100g blueberries
4 tbsp strawberry conserve, such as Bonne Maman.
1 tbsp Elderflower Cordial
100g soft cheese
125g ready-made vanilla custard
75g crème fraîche
Extra fruits, chopped pistachios and mini shortbreads, to decorate

Method
Put the shortbread biscuit in a plastic food bag and crush to crumbs with a rolling pin. Mix with the pistachio nuts and melted butter and divide between two jam jars.

Thinly slice 2 strawberries and use to line the inside of the jars. Roughly chop the remaining strawberries and spoon into the centre. Top with the raspberries and blueberries.

Stir together the conserve, the elderflower cordial and 1 tbsp water. Spoon over the fruit.

Finally, beat the soft cheese, custard and crème fraîche together until smooth and spoon on top of the fruits.

Finish with some extra fruits, a sprinkling of nuts and a mini shortbread Crown biscuit.

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• Arcade has announced it will open a second food hall at Battersea Power Station, next month. Following on from the success of Arcade Centre Point on Tottenham Court Road, the new operation will have seating for 500, two bars, three restaurants, and a private dining room.

• This weekend is foodie heaven in South London with The Taste of the Caribbean Food and Drink Festival on July 1 and 2 at Croydon Road Recreation Ground in Beckenham. Tickets are available from Eventbrite.On Sunday, July 2, it’s Croydon Food Festival, which takes up the main drag through South Croydon from noon. Yum, yum, yum

 

Picture:  Picnic Dessert Jar. Picture: Bonne Maman