As the leaves start to turn, sit back and enjoy… strawberries? With new British variety Sweet Eve strawberries staying in season well into October, you can now enjoy home grown berries right through into the autumn.

Whilst eating strawberries will go some way to making it feel as though summer is still here, it can't do much about the weather, so here are some great ideas for using Sweet Eve in more warming autumnal ways.

Roasted Sweet Eve Strawberry Vanilla Jam Makes approximately 5 kg of jam (ten 500g jam jars)

3 kg ripe Sweet Eve strawberries

2 vanilla seed pods

2.5 kg caster sugar

Preheat the oven to 200°C. Hull the strawberries and place them in a large heatproof dish or a non-stick roasting tin.

Slice through the vanilla pods lengthways, and open the pods. With the back of a knife, remove the vanilla seeds, and mix the seeds into the caster sugar. Place the empty vanilla pods into a jar of sugar, and the aroma will scent the sugar, for cake baking.

Place the vanilla sugar in a separate ovenproof dish or non-stick roasting tin. Place both the sugar and the strawberries, which are on separate dishes or tins, in the oven, and roast for 30 minutes. The strawberries will start to go soft, and the sugar will be hot. Remove from the oven.

Combine the hot sugar and the soft strawberries. The heat of the sugar will make the strawberries melt into a gooey, sweet jam. Cool the strawberry jam. Fill the sterilised jam jars with the strawberry jam, and cover the jam with a small disc of greaseproof or wax paper. Then close the jars tightly, and label with the name of the jam and the date.

You can store the jam in a cool, dark place, and it should keep for a good 6 months.

Sweet Eve Strawberry Oven Baked Risotto with Buttermilk - Serves 4

250g of Sweet Eve strawberries

1 litre of buttermilk

100g soft brown unrefined cane sugar

Zest of 1 unwaxed lemon

200g of Riso Gallo Arborio or Carnaroli risotto rice

1 cinnamon stick

250ml fresh cream, for serving

Unsalted butter for the roasting tin

Pre-heat the oven to 180°C. Butter a small roasting tin, or small apple crumble ovenproof dish.

Hull the strawberries and cut them into small pieces. Place them in a small bowl and set aside.

Combine the buttermilk, the sugar and the lemon zest in a bowl and mix well.

Scatter the risotto rice and strawberry pieces evenly across the buttered roasting tray.

Break the cinnamon stick in two pieces and place them, set apart, in the tin. Pour the milky liquid evenly throughout the roasting tin.

Bake the risotto in the pre-heated oven for around 30 minutes, or until the rice grains are very soft, and the top of the risotto is crisp and browned.

You may need to cover the top of the rice pudding with aluminium foil to stop it from darkening too much.

When ready, remove the roasting tin from the oven and set the rice pudding aside for 5 minutes to cool slightly, before serving with double cream.

NB. Risotto doesn’t have to be laborious, you can make it in the oven. In this recipe, rich buttermilk is used as a more acidic foil to cut through the sweetness of the strawberries. If you can’t find buttermilk, just add a generous squeeze of lemon juice to the same quantity of fresh milk.

Sweet Eve Strawberry and Vanilla Brown Sugar Toasted Brioche Sandwich - Serves 4

8 slices of brioche bread

400g ripe Sweet Eve strawberries

Unsalted butter for spreading

100g soft brown cane sugar

1 heaped tsp of vanilla bean paste

Pre-heat the oven to 180°C. Cover a roasting tray with aluminium foil, and place the eight slices of toast on the tray. Toast till golden brown, roughly 3 minutes each side. The brioche bread will go quite crispy.

Set aside for a few minutes to cool down slightly.

Hull the strawberries and then slice them in quarters.

Place in a bowl, add the vanilla bean paste and the sugar, and then mix well.

Take four slices of toasted brioche, spread each thinly with butter, then spoon some of the strawberry mixture on top of each.

Top each with another slice of toasted brioche, to form a sandwich.

Serve each toasted brioche sandwich on individual serving plates, with a spoonful or two of extra strawberries on the side.