Every time we use the bar­be­cue we’re always left with a bunch of beau­ti­ful coals after our grilling is done. The steak is ready for the table, the grilled pota­toes are already being tossed with olive oil and chives and the zuchinni is dressed with basil and chevre. Dinner is ready, but what about those lovely coals?

It’s a shame to let them go to waste. Here’s a great way to use them up, make an easy dessert at the same time and stock your freezer with one of summer’s great­est treats.

After din­ner, grab a bunch of sticks, a bag of marsh­mal­lows and a plate. Start toast­ing the marsh­mal­lows over the glow­ing embers of your bar­be­cue (be sure to remove the grate first). Eat as many as you want and save the rest on the plate, it takes a few tries but you will soon find the per­fect degree of done­ness to get the marsh­mal­low from stick to plate with­out dis­solv­ing into a sticky mess.

Take the plate and put it in the freezer for an hour or so then pull it out, pop the now frozen roasted delights off the plate and into a freezer bag. You now have a sup­ply of roasted marsh­mal­low to pull out and slice or chop as a gar­nish for sun­daes, blitzed into milk­shakes or chilled into a Jell-o mold.