Wash the strawberries and hull them with a metal spoon. Place them in a bowl, sift the icing sugar over them and mix well. Cover the bowl with cling film and set aside.
Break the chocolate into small squares and place in a heatproof bowl over a pan of simmering water. If the water begins to boil, remove the pan from the heat. When the chocolate has all melted, remove the bowl and leave to cool a little.
Using a dry, non-stick frying pan, toast the pistachio nuts. Keep turning them, so that they do not catch and burn. When they are golden brown, remove from the heat. When the nuts have cooled, chop them into small pieces and set aside.
Whip the cream with the caster sugar until it forms soft peaks. Spoon the cream into a serving bowl. Prick the bottom end of a strawberry with a cocktail stick, dip the strawberry into the melted chocolate, and then roll it into the chopped, toasted pistachio nuts. Lay each finished strawberry on a serving platter, with the cocktail stick, so that the chocolate can reset.
Serve the strawberries with the whipped cream, for dipping into.
The most important tip is to buy really good quality dark chocolate with at least 70% cocoa solids.
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