WE HAD Calderstones tournament in Liverpool last week, and now the big one is upon us – Wimbledon.
Here, BBC Good Food's Jane Hornby offers up a couple of superb summer recipes to see you through the 2011 championships, which run until July 3.
We can only hope that the tennis is as tasty as they are.
STRAWBERRY & WHITE CHOCOLATE MOUSSE CAKE (Serves 8-10)
You need: 175g digestive biscuits, 75g butter, melted, 400g white chocolate, 400g strawberries, 300g tub full-fat soft cheese, 200ml double cream.
Crush the biscuits with a rolling pin to fine crumbs, add the melted butter and mix well. Tip the mix into a 20cm lined, loose-bottomed cake tin, smooth with the back of a spoon and put in the fridge for 30 mins.
Melt 375g of the chocolate in a microwave or glass bowl set over a pan of simmering water, then allow to cool slightly.
Take out 6 nice-looking strawberries and set aside. Blitz the remaining strawberries in a food processor until smooth, then add them to a bowl with the soft cheese and cream.
Beat until really smooth and thick, then stir in the melted white chocolate. Pour on top of the biscuit base and smooth the top. Place in the fridge and chill overnight.
Halve the reserved strawberries and place on top of the cheesecake.
Melt the remaining 25g chocolate and drizzle over the top, then keep chilled until ready to serve.
PIMM'S ICED TEA (Serves 4-6)
You need: 4 tea bags, 20g pack mint, 100g caster sugar, juice two large oranges, plus slices, 400ml Pimm's No 1, a few sliced strawberries and plenty of ice, to serve plus juice 2 lemons, plus slices to serve.
Put the tea bags and half the mint into a large jug, then pour over 1.2 litres boiling water from the kettle. Leave to infuse for 10 mins, then remove bags and stir in the sugar.
Once cool, remove the mint, add the orange juice, lemon juice and Pimm's, and chill thoroughly. Can be made up to a day ahead.
Serve over plenty of ice, with slices of orange, lemon and strawberry, and remaining mint sprigs.