Place the gelatine leaves in the water and leave for 5 – 10 minutes to soften (or follow instructions on packet)

Place the sugar and lemon zest in a food processor and pulse until the sugar looks wet and turns a pale yellow

Place the lemon sugar, vanilla, cream and salt in a pot and stir over a medium heat until the sugar has dissolved

Bring the cream to the boil and remove from the heat

Squeeze the water from the gelatine leaves and add the softened leaves to the cream and stir until combined

Stir in the buttermilk and milk

Pour the mixture into 6 – 8 glasses (depending on the size) or a large bowl and refrigerate for a minimum of 4 hours

Preheat oven to 220 degrees

Place strawberries on baking tray

Drizzle with honey , half the gin and a sprinkle of sea salt

Roast for about 20 minutes until softened and syrupy

Let it cool slightly and add the remaining gin and good pinch of salt

(best left one day for the flavour to mature)

Serve with the panna cotta