How To Entertain This Month With Alexandra Dudley

Set aside a couple of strawberries for the garnish, then remove the green from the remaining, and add to a food processor with the lemon juice and icing sugar. Blitz, then run through a sieve, discarding the pulp.

Chill for at least half an hour or longer.

Into ice-filled wine glasses, add 60ml of the strawberry syrup to each glass followed by 60ml of Campari. Top with prosecco.

Slice the remaining strawberries in half. Give each one a slit down the middle then press onto the rim of the glass.

Cut the sourdough into roughly 3-inch-wide soldiers then lightly toast.

Finely slice the radishes as thin as you can. Finely chop the chives.

Spread the soldiers with cream cheese then lay over the radishes. Squeeze over a little lemon. Finish with sea salt and chopped chives.

Finely chop the garlic. Drain the anchovies and roughly chop. Add the garlic, anchovies and chilli to a large, wide frying pan with the olive oil. Cook over a gentle heat until the anchovies have softened.

Meanwhile, cook the pasta according to the packet instructions.

Add the butter to the pan with the anchovies, and allow it to melt gently. Switch off the heat until the pasta is ready.

When the pasta has cooked, tong it into the pan with the anchovy butter, allowing some of the cooking water to come with it. Toss well until the spaghetti is well coated and glossy, adding a little more cooking water if you like.

Add the chopped parsley and lemon zest. Toss again then taste to season, adding as much salt and lemon juice as you desire.