Strawberries with Warm Chocolate Dipping Sauce

1. You don't need to hull the strawberries – you can hold them by their green leaves and dip them in the warm chocolate sauce. But if you would like to, pull off the green leaves and the use the tip of a small, sharp knife to slice a cone out of the middle of each strawberry, removing the white core. Set aside on a plate.

2. Break the chocolate into pieces and pop into a heatproof bowl. Crush the cardamon pods in a pestle and mortar or in a bowl using the bottom of a jam jar or end of a rolling pin. Discard the green papery skins. Grind the black seeds into a powder. Add to the chocolate with 1 tbsp honey.

3. Pour 100ml double cream into a small pan place on a low heat. Gently warm until steaming hot. Pour over the chocolate and let it sit for 1 min, then stir until the chocolate melts.

4. Pour the sauce into a warm serving bowl. Serve straight away with the strawberries for dipping.