This weeks recipe came from the Mail on Sunday. When we first read it, it sounded unusual and interesting. Since we recently tried Chocolate and Beetroot Cake, we thought another strange vegetable cake was worth trying.

The cake came out quite moist and lightly spiced. We made a few slight changes, using allspice instead of ground cloves, and doubling the quantity of cinnamon. You couldn't tell it was tomato soup based unless you tasted carefully and tried to discern the flavour. If you didn't know, I don't think it would be obvious.

Last year I planted some 'Mignonette' alpine strawberries. We only got a handful of strawberries per week last year but this year we are getting many more. Most of the time we eat the fruit on its own, with melon, or with ice cream. This week I decided to keep the strawberries in the fridge until I had enough to cook something new.

Ingredients

• 250g puff pastry, rolled out.

• 2 cups of strawberries.

• ¼ cup of light brown sugar.

• 3 tablespoons of cornflour.

Method

Mix the strawberries, sugar and cornflour together. Place in the middle of the pastry. Brush the edges with milk, and roll up, crimping the ends together. Brush the outside with milk then bake in the oven, gas mark 7, for 20 minutes.

The strudel was slightly over-cooked, thanks to me failing to start the kitchen timer properly, but otherwise it was good.