A Sunday asado is a sacred ritual within Argentine culture. And who are we to go against this age old tradition. There is nothing better than a long lunch in the garden under the trees with multiple cuts of beef, plentiful platters of charred fresh vegetables and an abundance of chimichurri. It is a special time, and often a highlight of the week.

Whilst sharing a drink before sitting down for lunch, it is a great moment to gather around the parilla and marvel about what is about to come, but it is what is placed on the grill afterwards, when everyone is sitting enjoying the main course that is arguably just as exciting.

It is something so simple, and seems obvious once you know about it but doesn't seem to have hit the mainstream media yet. And that is grilled fruit. Whether it’s a peach, pear or banana, it is spectacularly delicious and the perfect end to any great asado.

The great joy of this, is it is so easy to replicate - all you have to do is place the fruit on the grill and let it char until it is golden and beautifully caramelized. To elevate this dish, you can marinate the fruit before hand in some mint and sugar. At Los Pots it is served with ‘black sugar’ and unrefined sugar that melts beautifully into the hot fruit and some cream to pour on top.

It is a massive crowd pleaser and a great way to enjoy local fresh fruit and make the most of the barbeque.