Kashubian 'ruchanki' drop scones, marinated strawberries, consommé, sorbet and elderflower

 Mix the stabiliser with 10g sugar

 Bring the water, glucose and remaining sugar to the boil, and stir until everything has dissolved

Whisk in the sugar and stabiliser mixture, and then cook for 2 minutes and pass through a fine sieve

Blend the strawberries until they form a purée

Mix the blended strawberries with the sorbet syrup and lemon juice

 Freeze the sorbet in Paco Jet/Ninja beakers and process when ready to serve. Alternatively, chill overnight then churn in the ice cream machine and then freeze until solid

Cut any large strawberries into quarters, and the smaller ones in half

Toss the strawberries with elderflower cordial, lemon zest and a little lemon juice

Leave at room temperature to marinate for an hour or so

Mix all the ingredients for the strawberry consommé together in a heatproof bowl. Cover tightly with cling film

Place the bowl over a pan of gently boiling, steaming water for 45 minutes

Pass the consommé through a fine sieve and then through muslin, and chill

Whip all the ingredients for the Chantilly cream together in a bowl until they form soft peaks

Place in a piping bag

In a large bowl, mix flour, sugar, yeast and salt. Add the warm milk, egg, and melted butter. Stir until the mixture is well combined into a thick batter

Cover and place in a warm, draft-free place to rise for 1 hour to 1 hour 30 minutes

Heat enough oil to coat the bottom of a frying pan over a medium-high heat. It’s ready when a small piece of batter dropped into the oil sizzles

Drop small spoonfuls of the batter into the hot oil, spreading each one out slightly. Fry the ruchanki for 1–2 minutes until the bottom is golden, and the top is just starting to dry out. Flip them and cook on the second side for 1–2 minutes, or until golden. Remove the drop scones from the pan and drain on a paper towel-lined plate

Repeat the process with the remaining dough, adding more oil as necessary. Ruchanki are best crisp and fresh from the pan, so if you can serve them straight from the pan, do so

To put the dish together, arrange ruchanki (about 5) in the middle of the plate. Dust with icing sugar. Use the chantilly cream to secure the strawberries onto the drop scones, then pipe cream into the gaps

Place one scone flat at the top, make sure it is stable, and place a nice quenelle of strawberry sorbet over the top. Serve consommé on the side in a jug and pour at the table