Roasted strawberries with Marsala mascarpone

1. Preheat the oven to 200°C, gas mark 6. Hull and halve any of the larger berries and place into a roasting tin. Sprinkle with the sugar, add 2 tbsp of the wine and a crack of black pepper, then toss together until coated.

2. Roast the strawberries for 15 minutes, giving the tin a shake halfway through to coat the berries in their juices. When ready, the strawberries will be surrounded in a thick, glossy sauce. Drain this into a small jug and leave everything to cool to room temperature.

3. Beat the mascarpone with the remaining wine, then scoop a spoonful into each serving dish. Top with the cooled strawberries, a generous amount of sauce and a basil leaf and serve immediately with another grind of black pepper.