Grilled Peaches with Yoghurt & Granola

1. Light your charcoal or wood 30-45 minutes before you want to cook, and let it burn down to a steady bed of embers.
2. Hold your hand 10cm above the embers. You want 3-4 seconds: medium-high heat, ideal for caramelising the peaches without turning them to mush.
3. Halve the peaches and remove the stones.
4. Place the peach halves cut-side down directly on the grill grate over the embers.
5. Grill for 2-3 minutes per side, until you get good caramelisation and slightly charred edges. The peaches should still hold their shape.
6. Remove the peaches from the grill and set aside.
7. Spread a generous layer of yogurt across the base of a serving platter. This anchors the fruit and stops it sliding around.
8. Arrange the grilled peach halves on top, then add another layer of yogurt over the top.
9. Scatter over the granola for crunch.
10. Finish with torn mint leaves and serve immediately while the peaches are still warm.

Top Tip: Don't grill the peaches too long. You want soft, caramelised flesh, not a puddle. A firm peach that holds its shape on the plate looks and eats far better.