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Pop in a saucepan – 1 small bunch of mint, seeds from 2 vanilla beans, 600ml water, 200g caster sugar, juice & zest of 1 lemon.  Bring to a simmer, then cook for 5 minutes, then add 1kg strawberries, bring back to simmer & then remove from heat & cool. 

Rub 40g diced & chilled butter with 100g plain flour & pinch of salt until resembles breadcrumbs.  Add 45g light brown sugar & then sprinkle with a little water & bring together to small clumps. Line parchment paper & pop oven onto gas mark 5, 190C. 

Spread on the mixture & bake for 20 minutes.  Break up a little and leave to cool. 

Whip up 150g whipping cream to soft folds.  Gently fold in 150g Greek yoghurt.  Grind 7g of Waitrose Cooks freeze-dried strawberries to a fine powder & fold in.

Pound 1 tbsp granulated sugar with 7 large mint leaves until it turns green. 

Now for construction – divide the cream mixture between 6 pots, top with the strawberry mixture, then finish with the crumble & sprinkle with mint sugar.  Enjoy!

picnic stawberries recipe