First, make the chocolate spread. Heat a saucepan at the fireplace (or hob), add the cream and salt, then carry to a boil. Put the damaged chocolate into a bowl, pour in the warm cream, whisk till the chocolate is melted and smooth, then tip again into the pan and hold warm.
Put the marshmallows on skewers (in case you’re using timber ones, soak them in water for as a minimum 1/2 an hour first), and toast over an open fire, turning often, until golden brown all over.
Lay all 12 cookies on a tray, and spread the side facing up with the chocolate mix. Put a marshmallow within the center of six of the cookies, pinnacle with the last cookies sauce side down, and serve.
Dip the reduce aspect of each fruit half within the demerara sugar, then lay them reduce aspect upon a massive plate or tray.
In a medium bowl, whisk the mascarpone, cream, honey and vanilla seeds to gentle peaks.
Roast the hazelnuts in a pan over the barbeque till browned, tip into a mortar, depart to chill a touch, then overwhelm lightly.
Now for the praline: tip the caster sugar into the same hot pan over the fire and wait till it starts to caramelize. When the sugar is darkish brown and runny, return the beaten nuts to the pan and toss to coat. Pour out directly to a tray lined with greaseproof paper – take care: it will be very hot and sticky – then go away to chill and harden.
Heat a frying pan over the hearth, then lay inside the fruit reduce facet down and depart to cook dinner for three to 4 mins, till you start to see the sugar caramelize. Turn over the fruit, cook dinner for 3 to 4 mins greater at the skin facet, then pour over the amaretto and stand again because it will vary in all likelihood trap light. Once the flames have subsided and the alcohol has burned off, switch the fruit to a platter and leave to chill for five mins.
Put three pieces of fruit on every plate, spoon the smooth-whipped cream over the top and scatter at the beaten meringues and mint leaves. Chop the praline into shards (use a huge heavy knife), sprinkle on pinnacle and serve.
To make the pancake batter, sift the flour, bicarb, cream of tartar and sugar into a bowl. Add the eggs and 200ml milk, then beat into a thick batter, including the ultimate 30ml milk only if had to skinny it out a chunk.
Mix the strawberries with the sugar and elderflower syrup, and leave to macerate for 10 minutes.
Whisk the cream, vanilla seeds and honey to gentle peaks.
Melt a small knob of butter in a large, heavy-based frying pan set over embers till it sizzles, then wipe the butter around the pan with kitchen paper. Cooking them in batches, drop about two tablespoons of batter consistent with pancake into the pan, and fry for 2 or 3 mins. When air bubbles pop at the pinnacle, flip over and prepare dinner on the opposite facet for another short while. Keep warm and repeat with the final batter – you need to emerge as with 12 pancakes.
When the pancakes are cooked, divide among 4 plates (ie, 3 in keeping with portion), and top with a big spoonful of cream and some of the macerated strawberries, making sure to get some of the juices, too.