Grilled strawberry Eton mess

Grilled fruit might not be on everyone’s barbecue menu, but the caramelisation really brings out new flavours. In the case of strawberries, it’s an unexpected jamminess that completely transforms them. This classic Eton mess features a contrast of textures and flavours — sweet, crunchy and creamy — all made a little better with fire. Skewering the strawberries makes them significantly easier to control.

SERVES: 2 TAKES: 15 MINS

INGREDIENTS

2 ready-made meringue nests 12 strawberries

2 tbsp extra-thick double cream sprig of fresh mint, leaves finely chopped 4 wooden skewers, pre-soaked

METHOD

Set up your grill or barbecue for moderate- to high-heat closeproximity grilling.

Place the meringue nests in a plastic bag and smash them into small pieces using a rolling pin

(the bag keeps the pieces from going everywhere).

Add three strawberries to each wooden skewer, then set them on the grill. Grill the skewers until the fruit is just starting to char and soften, around 2-3 mins on each side. Remove from the grill before they get too soft and fall off the skewer.

Divide the crushed meringue and the double cream between two plates. Place the grilled strawberry skewers on the meringue, then sprinkle over the mint leaves and serve.

Taken from Skewered by Marcus Bawdon (£16.99, Dog ‘n’ Bone)