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Fruit salad with long pepper cream

Before chillies arrived from South America, cooks used long pepper. It can still be found from specialist spice suppliers. Be bold – as the cream takes a lot of the heat out of the spice.

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  • 1 x 250ml pot of cream (or crème fraiche)
  • 4 tbsp brown sugar
  • 5 cardamom seeds, crushed
  • 1 vanilla pod, seeds scraped from the pod
  • 5 long pepper spikes, snapped, cracked and ground
  • Mixed fresh fruit, to serve