Serves 4

The perfect way to finish a meal when the embers are dying down.

400g of fresh strawberries, washed and cut in half

150g fresh rhubarb

50g icing sugar

4 good dashes of rum

1 small bunch of mint

Fresh cream to finish

1 First, create four double-thickness tinfoil squares – these will be the base for the parcels. Take the strawberries and divide them between the four squares, placing them to one side and leaving enough room for them to be folded over evenly. Now slice the rhubarb and scatter over the four piles of strawberries, along with a dusting of icing sugar and a dash of rum.

2 Fold over the foil to cover 
the fruit, then crimp the edges to seal the parcel.

3 To cook, place the foil parcels on the glowing embers of 
a campfire for 3-6 minutes, depending on the heat remaining.

4 To serve, break into the parcels and sprinkle with fresh mint and cream.

Tristan Welch is head chef of Launceston Place, 1a Launceston Place, London W8 (020-7937 6912).

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