Strawberry, elderflower and Champagne soup

Reserve two strawberries for the garnish. Place the remainder of the strawberries in a liquidiser or food processor, add the cordial and the Champagne or Cava, blend until smooth, and sieve. Divide this mixture into four bowls.

Mix together the mascarpone cheese and milk until smooth and a pouring consistency. Swirl a little onto the top of the soup. Add slices of the reserved strawberries.

To make the caramelised Melba toasts, toast each side of the bread, remove the crusts and slice through the middle, separating the two toasted halves, removing any doughy bits from between them. Cut each piece into two triangles. Sift a sprinkling of icing sugar onto these toasted triangles, place them under the grill on a low heat, cook them until golden and curled, keeping a careful eye on them. Serve them with the soup.