Chocolate-coated strawberries

Method

1. Wash the strawberries and pat them dry.
2. Put 100 g of the chocolate in the heatproof bowl. Half-fill the saucepan with water, bring it to a simmer and sit the bowl on top so the steam melts the chocolate.
3. Stir until melted, take off the heat and stir in the last 50 g until smooth with no streaks. If it is too thick, stir in the oil.
4. Dip each strawberry, pointed end first, three-quarters of the way into the chocolate and place on the lined tray. Drizzle a pattern over them if you like.
5. Refrigerate for at least 10 minutes, or until you are ready to serve.