Grilled peaches with berry sauce and pistachio crumble topping

1 Preheat oven grill to high. Place peaches (cut-side facing up) in an ovenproof dish. Sieve 1 tablespoon of the icing sugar over peaches. Grill for 15 minutes until soft and slightly caramelised on top.

2 Meanwhile, make berry sauce. Place berries in a small pot with a splash of water and the remaining icing sugar. Bring to the boil. Cook for about 5 minutes, stirring, until reduced to a sauce.

3 To make crumble topping, combine oats, cinnamon and sugar in a bowl. Rub in spread with fingertips until mixture resembles breadcrumbs. Mix in pistachio nuts.

4 When peaches are ready, remove from oven and set aside to cool a little (they will be very hot). Turn oven to 200∞C fan bake. Spread crumble mixture over a baking tray and bake for 10 minutes until golden brown.

5 To serve, divide peach halves among plates, top with berry sauce (or serve on the side), and pistachio crumble. Serve with a large dollop of Greek yoghurt on the side and garnish with a mint sprig if preferred.