Ingredients

2 tbsp caster sugar

⅓ – ½ tsp ground cinnamon (depending how strong it is)

About 300g strawberries

About 1 tbsp flavourless oil

2 thick slices of good quality sliced bread (such as a white farmhouse batch loaf, you don’t want anything too dense for this)

Soft butter

Half-fat creme fraiche, fromage frais or Greek yoghurt to serve

Method

Preheat the oven to 190°c. Mix the sugar and cinnamon together. Hull the strawberries and cut each one in half. Put the strawberries in a lightly greased baking tin and brush lightly with the oil. 

Bake the strawberries for 5 minutes, sprinkle over one teaspoon of the cinnamon sugar and return to the oven for another 5 minutes or so, then remove from the oven. They should be warmed through rather than cooked and smell gorgeously strawberryish!

Meanwhile, toast the bread on both sides and spread one side generously with butter. Sprinkle the remaining cinnamon sugar over the buttered sides. Put the slices on a baking tray under the grill and heat until the topping is bubbling. Spoon the strawberries and their juices onto the hot cinnamon toast and top with a dollop of half-fat crème fraîche, fromage frais or Greek yoghurt.

Reflection

I know how important mental health is and how its seriousness is not always recognised. Cooking has definitely helped me to look after my mental health. It’s creative, repetitive, soothing, nurturing for yourself and others. I also try not to spend too much time watching and reading the news, stressing about things I can do nothing about, or worrying about what other people think of me.

Fiona Beckett (@food_writer)