Ingredients

20g unsalted pistachio kernels, finely chopped
20g flaked almonds
2 tbsp maple syrup
227g pack Coop British strawberries, hulled
2 ripe mangoes, cut into chunks
1⁄2 small watermelon, cut into chunks
2 ripe peaches or nectarines, cut into wedges
6 scoops Coop GRO salted caramel swirl ice cream

You will also need 6 wooden skewers, soaked in cold water;

Method

1. Fire up the barbecue

2. Meanwhile, toss the pistachios and almonds in a frying pan over a medium heat on the hob for 5 mins, until toasted

3. Mix in 1 tbsp maple syrup and set aside

4. Evenly thread the fruit onto the skewers and brush with the remaining maple syrup

5. Grill on the barbecue for 2 mins each side, until lightly charred

6. Serve with the ice cream, scattered with the nuts