Preheat the oven to 150C/300F/Gas 2.
For the yoghurt sorbet, mix all the ingredients and churn in an ice cream maker.
To make the crumble dough, mix all the ingredients together and divide the mix into nugget-sized pieces. Put on a baking tray and put in the oven for 8-10 minutes.
For the jelly, put the strawberries and sugar in a bain marie and heat gently for 2 hours.
Let the juice strain through a muslin cloth into a bowl for 2 hours.
Melt the gelatine and add to the juice. Leave to set in the fridge.
Wash the fruit, cut into bite-size pieces and dust with vanilla sugar. Add the pistachios, crumble and strawberry jelly. Top with sorbet.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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