Peppered strawberry s’mores crumble

SERVES 4

Adding the cracked pepper to this crumble gives it a mouth-tingling zing. You will need a kitchen blowtorch.

750g strawberries, hulled (larger

strawberries halved) 2 tsp cornflour 1/4 tsp cracked black peppercorns, plus extra to serve 1/4 cup (55g) caster sugar Finely grated zest of 1 lemon 150g shortbread biscuits, crushed 60g unsalted butter, melted 150g white marshmallows

Preheat the oven to 200°C. Grease a 24cm pie dish.

Combine strawberries, cornflour, pepper, sugar and lemon zest in a large saucepan over medium-high heat and

stir until sugar dissolves. Bring to a simmer and cook, stirring occasionally, for 2-3 minutes or until strawberries start to release their juices but have not lost their shape. Pour strawberry mixture into prepared dish.

Combine shortbread and butter in a bowl and scatter over strawberry mixture. Bake for 15-20 minutes or until golden and bubbling.

Meanwhile, place marshmallows and 2 tsp water in a saucepan over low heat. Cook, stirring, for 3 minutes or until melted and smooth. Keep warm until needed.

Dollop hot crumble with marshmallow mixture, then use a blowtorch to toast until golden. Sprinkle with extra pepper and serve immediately.