Ember-roast peaches with vanilla, butter and honey

Method

1. Cut 2 sheets of foil (about 40cm square) and top both with a piece of baking paper of the same dimensions. Divide the peach halves between the two, cut-side up, arranging the fruit in neat lines.
2. Split the vanilla pods and scrape out the seeds with a small knife. Carefully dot the seeds over the peaches. Roughly chop the vanilla pods and add them too. Place a knob of butter on each peach half, then drizzle over the honey.
3. Carefully fold over the baking paper to cover the peaches, then fold over the foil until you have two neat parcels. Tightly crimp the foil edges together to seal well.
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5. Remove the metal grill from the barbecue. There needs to be some considerable heat still present in the embers: the cooking time will depend on how hot they still are. Lower the parcels into position, ideally nestled among a few gently glowing coals (or see tip).
6. Cook the peaches for 15-20 minutes. To gauge when they are done, you will have to use that famous barbecue intuition that all British men are born with. Luckily, if the intuition is having a bad day, the beauty of this dish is that, as long as the peaches are ripe, they are going to be delicious hot, soft, charred or, at worst, cold! Sprinkle the (preferably) warm peaches with the pistachios, then serve with clotted cream or vanilla ice cream.