This year, I’m an ambassador for Cole & Mason, a British brand that makes some of the best pepper mills I know and for whom I’ve come up with The Art of Seasoning, a recipe series about my approach to seasoning food. It covers both the basics, including the impact of different salts and peppers, as well as innovative ways to use seasoning, such as in Eton mess and today’s posset. Strawberries have a pretty short shelf life, but even when they’re a bit squishy, they can still be turned into something delicious, be that a topping for your morning porridge or this simple, rich and seasonal dessert.Strawberry, basil and black pepper possetThis recipe takes advantage of one of my favourite unexpected flavour combinations: strawberries, basil and black pepper, and transforms past-their-best strawberries into a decadent dessert. The base is made by turning squishy strawberries into a simple compote to preserve them. I like to use honey here, not least because it feels healthier than white sugar, but also because it helps the compote keeps the fruit’s brilliant red colour. Excess strawberry tops, meanwhile, can be washed and steeped with an optional basil sprig to make tea: simply infuse for five minutes, then strain.Serves 4 200g strawberries