My daughter Elise’s double-dipped chocolate strawberries

SERVES 4

500 g (1 lb 2 oz) large strawberries

250 g (9 oz) dark or milk chocolate, chopped

125 g (4½ oz) white chocolate, chopped

1 handful of mint leaves

Wash and dry the strawberries, keeping the leafy part intact — you’ll need this to act as a handle later. Line a plate with baking paper.

Grab a saucepan and fill it with water about one-third of the way up the side and put it on a low heat. Get a heatproof bowl that can rest easily on the top without touching the water and place it over the saucepan. Add the dark chocolate and melt, stirring occasionally.

When the chocolate is melted, take the strawberries (holding them by the leaves) and dip one at a time into the chocolate. If it gets a bit fiddly or the leaves pull away, use a toothpick or skewer inserted into the strawberry to help dip more efficiently. Place the dipped strawberries onto the plate that is covered with baking paper so the strawberries are easy to peel off when set.

Leave the strawberries to set in the fridge or in a cool place before repeating the process with the white chocolate. For an added touch, press a mint leaf on the flat side of the dipped strawberry before being left to set. Return the strawberries to the fridge to allow the chocolate to harden.

One of life’s great pleasures is cooking with my children. I have three daughters and I have taught them how to cook. My eldest daughter, Elise, helped me create and test some of my recipes as well as make these strawberries for the show.