We love Marie-Pierre Moine and all her cookery ideas in ‘Cuisine Grandmere’, traditional French home cooking. It’s a lovely cookery book to read. She also does lovely cookery demonstrations from time to time at the Divertimenti cookery school in Marylebone, London. Absolute star! This is such a great idea for the hot summer days that we are expecting…Thank you!

Mango, Berry and Pistachio sundaes

Method
Dry-fry the pistachios in a non-stick frying pan for 2-3 minutes, stirring gently from time to time. Transfer to a plastic bag and smash roughly with a rolling pin (preferably a marble one!). Get a teenager to help!

Put the mango and berries in clear glasses and top with a little chopped pistachio, reserving some for the end decoration if desired.

Just before serving, add one scoop of vanilla ice-cream and one of mango sorbet. Finally, sprinkle with remaining chopped pistachio. Enjoy!

This is a lovely blend of flavours, colours and textures.
A really smashing dessert (grab the rolling pin!)