Black pepper roast strawberries with white chocolate panna cotta

For the panna cotta, put the cream, milk, 30g sugar and vanilla extract in a high-sided pan. Stir together, then bring to a vigorous boil. Meanwhile, break the white chocolate into chunks. Once the cream is bubbling so much it starts to rise, remove from the heat and stir in the chocolate until it has fully melted. While the cream mixture is still hot, soak the gelatine in cold water for 3 minutes, then squeeze it out and whisk into the mixture until dissolved. Pour into 6 ramekins or moulds with around 100ml capacity. Chill for at least 5 hours to set.

Pound the peppercorns with a pestle and mortar until they are ground to a rough sand, but not yet dusty. Preheat the oven to 220ºC, gas mark 7. Put the strawberries in a roasting tin or low-sided ovenproof dish into which they will fit in one layer. Add the olive oil, 1½ tbsp sugar and ground pepper. Roll the strawberries around until they are all coated, then roast for 15 minutes, shuffling the tray a little after 10 minutes. Remove and leave to cool to room temperature. To serve, turn out the panna cotta and spoon the soft, jammy fruit and syrup over and around them.