Baking in your BBQ – as long as you’ve got a lid – is relatively easy and a great way to use that residual heat. I usually bake indirect and put an upturned baking tin on top of my grills to prevent the base from burning. It acts as a deflector from the heat underneath.

Ingredients

4 eggs

225g caster sugar

1 tsp cornflour

1 tsp vinegar

Squeeze of vanilla paste

300ml double cream, whipped

Strawberries, raspberries, blueberries, washed. Cut the strawberries if large.

Method

1. Carefully separate the egg whites and place into a clean bowl. (Save the yolks to make ice cream or add into a cake.)

2. Whisk the egg whites with an electric whisk until they are white and leave soft peaks when lifting out the beaters.

3. Slowly add in the caster sugar a little at a time while still whisking until the mixture becomes white and glossy. Add in the cornflour, vinegar and vanilla paste and whisk again until thoroughly combined.

4. Line a baking tray. I used a 30cm pizza tray. Pile up the meringue into a nest shape.

5. Set up your BBQ for indirect cooking at a temperature of 150°C. Bake for about an hour until the meringue has taken on a little colour and is crispy on the outside. Remove from the heat. It will crack a little because of the change in temperature. I put mine inside a BBQ I’m not using to cool it down slowly.

6. When it’s completely cool, top with the whipped cream and pile on the fruit.

Summer on a plate!