Spicy strawberries and dunking hens


To follow on from my previous post, my husband decided that the softly softly ‘I’m listening’ approach was not going to be the way forward with our moody, hormonal hen. Anyone who has met my husband will appreciate that this is said without even a trace of irony. So bottom-dunking in a bucket of cold water three times it was. The cussing was impressive, but in fairness, so were the results; she has lost the will to phantom nest and is back to scutteling around happily after her friends, no doubt wishing much harm upon the mad dunker in her mind. Problem solved you might think. Perhaps, but the horses who had been witness to the unceremonious bucket-dunkings are now traumatised and scared witness of their master. They do 0-60 faster than I ever thought possible as soon as he approaches, leaving hens, humans and dogs in their wake. They can rest assured though; we don’t own, and aren’t about to own buckets big enough for him to dunk their hindquarters in.

This has absolutely nothing to do with stawberries of course, for which I’m about to give you details of an original and ultra-healthy way to serve…



Yacon syrup

Juice of half a lemon

Fresh mint

Chilli powder

Grated ginger

Black pepper

Prepare the strawberries by cutting off the leaves, rincing and cutting into two. Place in a bowl and then add the syrup, lemon juice, grated ginger, mint and peppers. Chill for at least an hour and serve with greek yoghurt.

The combination of antioxidents in the strawberries and peppers, the alkalising effect of the lemon juice, the anti-inflammatory action of the ginger and the many virtues of yacon syrup makes this dish practically medicinal. Consume without moderation.

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