It’s Wimbledon season - time to pimp your strawberries!

Strawberries and cream. As quintessentially part of British summer time as the rain, midges, hay fever, nettle stings, unexpected sunburned noses etc etc.

Strawberries and non-dairy cream hasn't ever quite hit the spot for me. Very cold Oatly cream (to the point that is has started to thicken) comes fairly close.

But one of the important lessons I've learned over the past 4 and a half years of cooking dairy free is that there are inevitably some things you can't emulate, and that sometimes the best option at times like this is to go totally off piste for an alternative.

And in that vein I bring you… strawberries and chocolate peanut butter sauce! Oh yeah.
Don't knock it until you've tried it - and once you've tried it, I'm pretty sure you won't knock it. It's really easy too.
And if you swap out the honey for agave or maple syrup it's vegan too.

Chocolate and Peanut Butter Sauce for Strawberries (serves 3)

• 2 tbsp whole nut peanut butter
• 1 tsp cocoa powder
• 1 tbsp mild runny honey (sub for another syrupy to make it vegan)
• icing sugar to taste (I added 1 tsp)
• 1-2 tbsp non-dairy milk (or even water) to reach the desired consistency

In a small bowl mixed the cocoa powder to a paste with a little splash of boiling water then add all of the other ingredient and whisk it all together. Jobs a goodun!

Like peanut butter and jelly sandwiches - but fresher and tastier

Don't let the title limit you - it would also be awesome on ice cream, cake, pancakes, porridge, a spoon, licked out of the bowl - you get the picture.

All gone!