I made another summer pudding and had quite a few strawberries left over. I was wondering what to do with them when I remembered Jackie’s trick of macerating them in balsamic vinegar. I hulled and halved them, dribbled balsamic vinegar over the exposed halves, then sprinkled can sugar over them and put them in the fridge. Ever hour or so I gave them a stir to expose more of their surfaces to the liquid. After a few hours they were delicious, and I served them with unsweetened yoghurt.