This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

Ingredients

non-stick vegetable oil spray
2 12oz baskets strawberries
7 tablespoons sugar
1 tablespoon corn starch
3/4 teaspoon grated orange peel
4 large egg whites

• Pre-heat oven to 400ºF.

• Spray 6 cup soufflé dish with vegetable oil spray.

• Coarsley purée half of the berries, 3 tablespoons sugar and cornstarch in processor.

• Transfer to small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Whisk in peel. Cool completely.

• Slice remaining berries. Transfer to medium bowl. Add 1 tablespoon sugar; toss to blend.

• Beat egg whites in large bowl until stiff peaks form. Gradually add 3 tablespoons sugar; beat until stif but not dry. Fold purée into whites in 3 additions. Transfer to prepared dish.

• Bake until soufflé is puffed and golden, about 18 minutes.

• Serve immediately with sliced berries.

Serves 6

Martin James