Wash and hull the strawberries, then place in a pan with the caster sugar, Pimm’s and bay, then speed-peel in a couple of strips of orange peel. Cook on a medium heat for around 30 minutes, stirring regularly.,

Tip the rice into a large wide non-stick casserole pan on a medium-low heat, pour over the milk, then stir in the golden caster sugar. Halve the vanilla pod and scrape out the seeds, adding both the seeds and pod to the pan. Leave to simmer gently for 30 minutes, or until tender and oozy, stirring regularly.,

Hull the wild strawberries (if using), and place in a small bowl.,

When the time’s up on the jam, use a potato masher to carefully mash the strawberries on one side of the pan, then stir them back through the rest – this will give you a nice mixture of chunky and puréed. Remove and discard the bay leaf and orange peel, and switch off the heat.,

Stir the crème fraîche through the rice pudding, then pour onto a serving platter. Top with a good few tablespoons of the jam (save the rest for another day), then use a spoon to ripple it through the rice pudding. Break over the meringues and scatter over the wild strawberries (if using), to finish. Decorate with edible flowers, if you like, then tuck in.