Vanilla-roasted berries with brioche, mascarpone & almonds

This deconstructed spin on a summer pudding (where deconstructed is code for ‘much, much easier’) lets you gently cook the fruit in a parcel on the barbecue, and toast your brioche alongside it. You can replace the chilled mascarpone with ice cream, if you prefer.

SERVES 4 PREP 10 mins COOK 10 mins EASY V

150g blackberries 275g raspberries 225g grapes or blueberries 2 tsp caster sugar

1 vanilla pod, split

8 slices of brioche

4 tbsp chilled mascarpone handful of toasted almonds

1 Put the blackberries, raspberries and grapes or blueberries in the middle of a sheet of foil. Scatter over the caster sugar, lay the vanilla pod on top, then fold the foil into a neat parcel, with the seams at the top.

2 Once your barbecue is medium hot and the coals look ashen, put the parcel on one side of the barbecue, and cook the berries for 10-15 mins. Meanwhile, toast your sliced brioche in batches on the other side of the barbecue, then cut them into triangles once they’re toasted.

3 Divide the lightly cooked fruit between four plates, with the toasted brioche on the side. Add a tablespoon of mascarpone to each, scatter over the toasted almonds and serve warm.

GOOD TO KNOW fibre • vit c • 2 of 5-a-day

PER SERVING 617 kcals • fat 25g • saturates 16g •

carbs 82g • sugars 28g • fibre 7g • protein 12g •

salt 1.2g