Charred stone fruit salad with pistachio and sesame brittle

To make the brittle, grease or line a small baking tray. Heat a small frying pan over a medium-high heat and add the caster sugar (100 g). Be careful not to stir – just gently swirl the pan around so that all the sugar melts. When a deep amber-coloured caramel has formed, sprinkle in a pinch of sea salt along with the pistachios (50 g) and sesame seeds (20 g). Stir with a wooden spoon, then quickly tip onto the baking tray, tipping the tray so that the caramel spreads evenly. Leave to cool until set.

Meanwhile, gently toss the sliced nectarines (2), peachez (2) and apricots (4) with a little olive oil. Heat a griddle pan over a high heat and cook the fruit in batches for 2 minutes on each side, until tender and charred. Remove from the pan and set aside.

Scoop the seeds out of the passion fruit halves (2) and put into a bowl along with the lime (1/2). Mix to combine.

Arrange the charred fruit on a large platter along with the torn cherries (150 g). Drizzle over the passion fruit salsa. Roughly chop up half the brittle and scatter over the fruit along with the mint leaves (2 sprigs).