Strawberry and potato dumplings with basil and sour cream

Bring a pan of lightly salted water to the boil and add the peeled potatoes (if some are larger than others, cut them so they are all the same size). Cook for 15-20 minutes or until tender

Drain the potatoes and leave to steam dry, then pass through a potato ricer and leave to cool completely

Once cool, weigh the mashed potatoes and add a quarter of that weight in potato starch. Sprinkle in the salt and then knead everything together into a dough. You are after a smooth and elastic texture, but be careful not to overwork the mixture, otherwise it can become gluey. If it feels dry, add a touch of water

Divide the dough into 30g balls and place on a tray – you should get 12 balls in total (3 per serving). Cover and set aside

Take 12 of the smaller strawberries out of the punnet and set aside. Finely dice the remaining strawberries and place in a bowl with the caster sugar, a little lemon zest and juice. Stir to combine then set aside to macerate

Hull the 12 reserved strawberries, then trim them lightly to give them a rounder, spherical shape and make them all roughly the same size. Wet your hands with a little water, then take a ball of dough and flatten it slightly. Wrap the dough around a strawberry, ensuring it is completely sealed, then roll in your hands to create a smooth ball. Repeat with the remaining balls of dough until each contain a strawberry

Bring a pan of lightly salted water to the boil and gently lower in the dumplings. Cook for 3 minutes – you will know when they are ready as they rise to the surface once cooked

To serve, place 3 dumplings on a plate and drizzle with sour cream. Generously dust with icing sugar, then spoon over the chopped strawberries. Finish with a good grinding of Tellicherry pepper and garnish with basil leaves