Mediterranean peaches ’n’ cream

Put the peach halves, 2 tbsp icing sugar and the lemon juice in a large bowl; set aside. Put the cream in a separate large bowl with the lemon zest, vanilla and remaining ½ tbsp icing sugar and whisk until just holding its shape, then fold in the Greek yogurt.

Transfer the fruit to the barbecue, leaving the juices in the bowl. Cook, cut-side down, for 5-6 minutes until charred and softened. To serve, spread the cream mixture onto a large plate or platter and top with the grilled peaches and their syrup. Tear over the basil leaves.