This dish works wonders on a barbecue grill. The real charred flavour is good and strong and is nicely balanced with the sweetness from the glaze, giving a bittersweet finish. All of these tastes are sharpened with a spoonful of the lemon sherbet, balanced by the fresh cream. I think I’ve said enough!
This recipe doesn’t have to rely on a barbecue. A small ridged, cast-iron grill pan can also be used. If you don’t have either, simply pan-fry and glaze and you’ll still be very happy