ewidea for barbecues

67p per serve

GRILLED PINEAPPLE WITH RUM-SPIKED

Serves 4

Takes 20 mins

Cost per serve 67p

CLEVER SWAP Use a dairy-free ice cream to make this vegan.

80g caster sugar

2 ½ limes, all zested, 2 juiced

1 tbsp spiced rum

1 medium pineapple, peeled and cored

2 tbsp soft light brown sugar

100g vanilla ice cream, to serve

1 Put the caster sugar, lime juice and ¾ of the zest in a pan with 80ml water. Simmer for 5-7 mins, occasionally swirling the pan but not stirring, until reduced by half with a syrupy consistency. Stir in the rum and set aside to cool.

2 Cut the pineapple into 4 by cutting down around the core. Slice each piece into long, 2.5cm-wide wedges and pat dry with kitchen paper.

3 Put the brown sugar on a plate and lightly dip both sides of the pineapple wedges into it.

4 Heat a griddle pan over a high heat until smoking hot, then griddle the pineapple for 1-2 mins each side until lightly caramelised and char lines form. Alternatively, grill on the dying embers of a barbecue for the same amount of time. Don’t leave them on the heat too long as the sugar will burn quickly.

5 Divide the pineapple between 4 plates and drizzle a little syrup over each. Top with a scoop of ice cream and the remaining lime zest to serve. Each serving contains

Use It Up

Try these speedy ideas for using up leftover ingredients from some of the recipes in this issue