Honey grilled fruits & toasted marshmallows with pine nut shortbread

Grilled, early season figs are a delicious treat for those who love this fruit but you could use apricots or another stone fruit if preferred.

4 firm but ripe plums, halved

4 firm but ripe figs (or apricots), halved or quartered 1 tbsp flavourless oil

3 tbsp liquid honey

1 lemon, juiced

Marshmallows

Baby basil or thyme leaves for garnish (optional)

Shortbread

225g butter

110g icing sugar

1 large lemon, finely zested

1 tsp lemon juice

225g plain flour

1 teaspoon ground ginger

90g cornflour

25g almond meal or ground almonds 75g pine nuts

Oil a barbecue grill plate or a grill pan and heat to a medium-high temperature.

Toss plums and some of the figs in the oil. Place the fruits cut side down on the grill and cook for 3-5 minutes until heated through and caramelised.

Gently heat honey with lemon juice and drizzle over the fruit. Garnish with herbs if desired. Serve with the shortbread and toasted marshmallows. Serves 6-8

Shortbread: Heat oven to 160C. Line 2 baking trays.

In a large bowl, cream butter and icing sugar then beat in lemon zest and juice. Sift over the flour and ginger, add the cornflour and almond meal and bring together to form a firm dough.

Roll mixture into walnut-sized balls, place on the baking trays and flatten gently. Scatter pine nuts over and flatten biscuits again to press the nuts in. Bake 12-15 minutes until pale golden brown.

Makes about 24