Basil, strawberry & ricotta cheesecake pots

Because if we can't serve puddings in silly little cups now, the peak of the English Summer (tennis, village fayres, strawberries) then when can we?

Yes. Basil.

I know it might sound weird, but basil and strawberries are a classic pairing. So too ricotta and basil. But not in pudding, I hear you say. Stay with me. It works. I promise.

Which is just as well given the basil glut

I have three big pots the greenhouse which were originally a single pot of ‘cut and come again’ basil from the supermarket (which is a lie, they never come again) that I had split and planted in big pots to grow on. There is also a patch of basil outside; a variety specially bred for the UK (cold) climate, which I have nestled in a sheltered spot in the herb bed. All are doing marvellously.

I have plans for a basil yogurt ice-cream. But first, something simpler but no less fresh. And, handily, the work of moments.

Basil, strawberry and ricotta cheesecake pots

If there was ever a time to get chintzy and twee, then England in July is it. Wimbledon, endless sun (hopefully), floaty dresses; suddenly it seems ok to put desserts in tiny, silly, little cups. The intensity of the basil here can be adjusting by leaving it to infuse for more or less time. But don’t be afraid of the herb-in-pudding affair, basil and strawberries are a classic, if underused, flavour combination.

Makes 4 tiny pots

• 350g strawberries

• 1 tbsp caster sugar

• 250g ricotta