Paprika buttermilk chicken & courgette skewers
Marinate chicken in paprika buttermilk to ensure these skewers remain lovely and succulent for grilling or barbecuing
Charred & smoky peach sundae
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 415g can peaches halvesin juice or light syrup
- 200g frozen raspberries
- 4 scoops vanilla ice cream(gluten-free, if necessary)
- 30g flaked almonds
- 150ml double cream
Nutrition: Per serving
- kcal396
- fat29g
- saturates16g
- carbs26g
- sugars25g
- fibre3g
- protein5g
- salt0.2g
Method
step 1
Drain the peaches, reserving the liquid, then char on the barbecue for 5-8 mins. Transfer to a flameproof pan or tray and set aside.
step 2
Use a jug or hand blender to purée the reserved liquid from the peaches and 130g of the frozen raspberries. Keep chilled until needed. Will keep chilled for a day.
step 3
About 10 mins before serving, remove the ice cream from the freezer to soften slightly, and set the tray or pan of peaches over the still-warm barbecue for about 5 mins to warm through. If you like, toast the flaked almonds in a small, dry pan over a low heat. Whip the cream until it leaves a ribbon trail when the whisk is lifted out.
step 4
Cut each warmed peach half into three pieces, then divide between bowls or coupes and top with a scoop of ice cream, 1-2 dessert spoons of the raspberry purée and an equal amount of whipped cream. Scatter over the rest of the berries and the flaked almonds.