Ingredients:
60 ml birds eye chilli vodka
10 ml aApple juice, 1lime wedge
7 pieces fresh strawberry
2 pieces red chilli olive

Method:

Muddle birds eye chilli vodka, apple juice, a sqeeze of lime and 5 chopped strawberries. Shake with 6 cubes of
ice till frosting appears on the outside
of the bar-glass. Strain into a chilled Martini glass.

Glass: Martini

Glass Garnish:
Slice of thinly sliced strawberry.

Glass Tray:
2 fresh strawberries and 2 red chilli olives skewered alternatively onto a satay stick. For the birds eye chili vodka, infuse six birds eye chilies (3 red & 3 green) in 750 ml of vodka for 24 hours. Be carefull to ensure that the chilies do not have ruptured skin as they would tend to render the vodka too sharp.

Ingredients:
750 ml vodka
8 pieces strawberry

Method:
De-stalk the strawberries and cut them into quarters. Allow the strawberries to infuse with the vodka in a narrow mouthed decanter for 24 hours or till the vodka draws the colour of the strawberry. Strain and store refrigerated.

Ingredients:
For the Polenta:
200 gm corn meal polenta; 60 gm butter
1.5 litres water,
150 gm Grana Padano cheese
20 ml truffle oil; 10 black peppercorns
Salt to taste

Method:
Pan roast the peppercorns and bring the water to a boil, add the butter. Add the black peppercorns and slowly whisk in all the polenta.
l Keep cooking on slow heat for nearly 60 minutes. You may need to add additional water if required. When the polenta is still flowing soft, gradually add in the cheese, taking care not to let the mixture boil further from this point. Check for seasoning and incorporate the truffle oil. Keep covered in a warm place so that the polenta still stays soft and does not cake.

For the balsamic strawberries:
Ingredients:
10 (stalks removed) large fresh strawberries 60 ml balsamic vinegar; 100 ml red wine 30 ml maple syrup; 1/2 tsp crushed black pepper 1 sprig fresh thyme; 20 gm soft butter 30 ml brandy or cognac

Method:
In a small pan, add all the ingredients, except the strawberries, the butter and maple syrup. Bring to a boil and reduce to half the volume. Add the maple syrup, bring to a boil and remove. Discard the thyme sprig and set the reduction aside.
l Cut the strawberries into two, half way through. The berries should be left joint at the base. Arrange on a small baking tray with the tip upwards and divide the butter equally on the cut portion of the strawberries.
l Sprinkle brandy and spoon over the balsamic reduction. Bake at 160 degress for 10 to 15 minutes until the strawberries are soft. The strawberries would release their juice into the reduction and the berries need to be basted with the reduction at least 3 to 4 times, during the course of cooking.
l Once cooked, separate the berries, and reduce the cooking liquor to get an emulsion. Pour over the reduction on the strawberries and set aside in a warm place.

Thyme oil:

6 sprigs fresh thyme; 60 ml olive oil
l Heat the olive oil to 70 degrees, immerse the thyme sprigs and stand for 2 to 3 days in a warm place. This oil, once cooled, has a prolonged shelf life and can be used for different salads and dressings, too.

Potato craknels:

3 Chip or New Potatoes; 1 tsp salt
20 gm cornstarch
Peel the potatoes, turn them through the spiral cutting machine to get potato spaghetti. Season with salt.
Let the potato stand for 5 minutes, squeeze dry through a kitchen towel and mix with cornstarch,
Line the strands around a round cutter and deep fry to get the potato ring.

Ingredients:
5 peeled cucumbers
2 red bell peppers
2 green bell peppers
500 gm ripe tomato, deseeded
800 gm fresh strawberries
4 pods garlic, crushed
60 ml olive oil
40 ml balsamico
300 ml chicken stock
20 ml tabasco
Salt and black pepper to taste
Leeks, 6 to 8 inch long stalk

For the finishing:
1 tbsp chopped fresh chives
1 tsp chopped parsley
60 ml truffle oil,
6 strands fresh chives

For Charred Prawns:
Fresh white prawns ( 20 to 21 pieces)
deshelled with tail on and deveined
1 tbsp barbeque sauce
Salt /pepper to taste

Marinate the prawns with salt, pepper and barbeque sauce. Stir fry on a very hot surface to impart the charred effect and smoky flavour. Spinkle with finely chopped parsley and set aside for service.

Method:
Cut the cucumber, sweet bell peppers and tomato, taking care to retain all the juices. Mix together with crushed garlic and pour in the balsamic vinegar. Set aside for 2 hours. Onions are not used in this recipe since the pungency clashes with the delicate flavour of strawberries.
l Set aside 100 ml of chicken stock and pour in the rest of the chicken stock to the vegetables, add olive oil and refrigerate for 4 to 5 hours in order to infuse all the flavours.
l Puree the strawberries separately, by adding 100 of chicken stock. Strain through a fine sieve in order to extract the juice. Retain 1/3 of the puree, which in turn would be used to thicken the soup, since no fresh bread crumbs are being used in this recipe.
l Mix the strawberry juice, along with the puree with the marinated vegetables and puree all the vegetables. Strain, drizzle tabasco, check for seasoning and chill.
l Cut the leek stalk from the centre, separate the layers and make 8 long, even size strips. Blanch in salted water,chill. Set aside.
l To plate, arrange 3 prawns in the center of the plate, wrap around with the leek and pour just enough soup to keep the prawns visible. Sprinkle chopped chives and
truffle oil. Garnish with a strand of fresh chive.