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