Method

• 1.
  Preheat the oven to 200°C. Grease a 24cm pie dish.
• 2.
  Combine strawberries, cornflour, pepper, sugar and lemon zest in a large saucepan over medium-high heat and stir until sugar dissolves. Bring to a simmer and cook, stirring occasionally, for 2-3 minutes or until strawberries start to release their juices but have not lost their shape. Pour strawberry mixture into prepared dish.

• 3.
  Combine shortbread and butter in a bowl and scatter over strawberry mixture. Bake for 15-20 minutes or until golden and bubbling.
• 4.
  Meanwhile, place marshmallows and 2 tsp water in a saucepan over low heat. Cook, stirring, for 3 minutes or until melted and smooth. Keep warm until needed.
• 5.
  Dollop hot crumble with marshmallow mixture, then use a blowtorch to toast until golden. Sprinkle with extra pepper and serve immediately.