This month’s collection of recipes unabashedly rejoices in all things strawberry, veering off track only slightly to include their shinier cousins, cherries, also in season. The aperitif ideas in this menu are substantial enough to allow you to completely dispose of starters, and are perfect for keeping appetites satisfied while your barbecue does its thing. The watercress and strawberry tabouleh can be served alone, or as an accompaniment – and you can leave out the mozzarella for vegan guests. Le Fraisier is one of my favourite French pâtisseries, (coming after the layered masterpiece that is l’Opéra) and my recipe, although needing time and a little bit of kit, requires no daunting levels of skill. It is a great one to master and is chic and romantic enough to serve at christenings, confirmations and weddings. With its lime green and deep red and pink hues, it is a wonderful edible incarnation of the colours of June. I’ve flavoured and decorated mine with delicate, seasonal elderflower, as I’m not a huge fan of the more traditional Kirsch, but as ever, it’s entirely up to you to decide.