Charcoal Kitchen


  • 1 pineapple

  • 800g cooking salt

  • water

  • 1 passion fruit

  • 200ml cream

  • a small handful of lemon verbena (mint would be fine)

  • 1x 80cm x 80cm sheet of tin foil


  • 1.

    Mix enough water into the salt to make a snow like consistency, add lemon verbena stalks.  Cover the pineapple in the salt, wrap in foil and cook on top of the BBQ coals for 10 minutes.  Remove, leave to cool down slightly.  Unwrap, knock off the sugar(keep this) slice off the skin and cut into desired size.  Serve with a little whipped cream with passion fruit and lemon verbena leaves.

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