Outside edge

Take alfresco dining to the next level with these super-stylish sweet and savoury dishes

- ALISON GRAVES

Griddled peaches with honey, Parma ham and pistachios

SERVES 2

Ingredients

2 ripe peaches

1 tbsp olive oil

A large handful of fresh salad leaves

4 slices of Parma ham

3 tbsp runny honey

2 tbsp shelled pistachios, roughly chopped

1. Wash the peaches thoroughly. Cut each one in half around the stone, then twist to separate. Remove the stone.

2. Brush the cut sides of the peaches with olive oil.

3. Place the peach halves, cut-side down, on the griddle pan. Cook for 3-5 minutes, until you see griddle marks and the peaches have softened. Carefully flip them over and griddle for another 1-2 minutes on the skin side, just to warm through.

4. Remove the peaches from the pan and arrange them on a bed of fresh salad leaves, with the Parma ham.

5. Drizzle the warm peaches with honey and sprinkle with the pistachios.