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These are fun to make and eat, and kids love them. Try them on the barbecue. You can play around with the fruit - pineapple works really well.


  • 4 sticks lemongrass

  • 20 large English strawberries, destalked

  • 4 tsp black pepper, finely ground

  • 4 sprigs mint

  • To serve

  • vanilla ice-cream


  • 1.

    Pre-heat the oven to 220°C/gas mark 7.

  • 2.

    Skewer 5 strawberries onto each lemongrass stalk inserting the thin part of the lemongrass into the stalk cavity and carefully pushing through.

  • 3.

    Place each skewer in the centre of a circle of tin foil.

  • 4.

    Sprinkle the black pepper all over strawberries turning over to ensure well covered.

  • 5.

    Add a sprig of mint to each parcel.

  • 6.

    Crimp the edges of foil together to form a Cornish pasty shape ensuring it’s sealed all the way round.

  • 7.

    Place on a baking tray and cook in the oven for 7 - 8 minutes.

  • 8.

    Remove from the oven.

  • To serve:

  • 1.

    Carefully open the foil and roll back the edges to form an oval bowl.

  • 2.

    Place a scoop or two of ice cream on top of the hot strawberries, garnish with mint and serve.

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