Ah, strawberries! We could do with strawberries plain and simple, but that would be to miss out on the talent of my favourite pastry chef, Nina Métayer. Strawberries are her guilty pleasure, and her birthday falls on 2 May, at the height of strawberry season. Watch me bring her a 500g tub of strawberries, and you'll see what a marvellous tart she makes!

I'll give you his recipe just after mentioning that the news roundup at the end of the programme is devoted entirely to barbecues this month, with a new Thai barbecue restaurant, Faai, from chef Anne Coppin, a short feature on smoke-free bamboo charcoal from French company Ecombust, spotted at Barbecue Expo, and Norbert Tarayre's new book on grilling with the Airfryer, published by Marabout.

Here is Nina Métayer's recipe for 1 large tart for 8 people:

Pate sucrée ● Icing sugar 75g ● T55 Trad flour 195g ● Almond powder 90g ● Fine salt 0.36g ● Whole eggs 65g ● PDO échiré butter 115g Sand the butter, icing sugar, almond powder, salt and T55 flour until you obtain a crumble texture. Beat in the eggs on speed 2 for 5 minutes. Butter the base of the 24cm diameter tart, roll out the pastry to a thickness of 3mm and line with the sweet pastry. Bake at 180°C for 5 minutes, then at 150°C for 15 minutes.

Almond cream ● Beurre échiré AOP 20g ● Brown sugar 20g ● Almond powder 20g ● Whole eggs 0.5 each ● Fine salt 0.2g Make a creamy butter, on the sheet with a mixer add the brown sugar, mix well incorporate the almond powder then the egg tempered to prevent the mixture from slicing.

Strawberry confit ● Mixed Mara des bois strawberries 250g ● Pectin 3g ● Raspberry vinegar (epicurian) 14g ● Crystal sugar 8g ● Fresh verbena leaf 1.5g Heat the mixed strawberries. Mix the pectin and sugar together. At 40°C add the sugar/pectin mixture. Boil for about 1 min, add the vinegar and blend. Refrigerate until completely chilled. Once completely chilled, add the finely chopped fresh verbena leaves and blend well, there should be no large pieces of verbena. Set aside until ready to use.

Crème pâtissière ● Whole milk 320g ● Crystal sugar 40g ● Egg yolk 3 pieces ● Cream powder 20g ● Verbena 5g ● Beurre échiré AOP 12g Chop the verbena coarsely, heat the milk until it boils, mix with the verbena and leave to infuse for 20 minutes. Strain through a chinois. Mix the sugar and cream powder well beforehand, add the yolks and whiten. Pour a small amount of the boiling milk over the previous mixture, then transfer it to the saucepan. Stir vigorously until the mixture comes to the boil. Cool quickly.

Assembly and finishing ● Fresh strawberries 250g ● Verbena flowers 6 pieces Make the sweet pastry, line the 24cm diameter circle, leave to rest in the refrigerator for 3 hours and bake. Make the almond cream and finish baking with the almond cream. Make the confit and pastry cream and leave to cool. Whisk the crème pâtissière and fill the base of the sweet pastry with the crème pâtissière, not going as far as the edges to leave room for the confit. Cut slices of strawberries and place on top. Add the verbena flowers.

Enjoy your meal!