[Jan Fisher]

Once upon a time in the 1970s the most popular pav topping where I grew up was crushed up peppermint crisps. This was not good. All that cream and the minty taste and crunchy mouth feel were a mash up I could go without for the rest of my life.

Thankfully, we have moved on and the most popular toppings seem to involve passionfruit pulp and fruit, although I was watching a cooking program the other night and they were most definitely anti-passionfruit, but for no good reason I could see, something about making the cream mushy.

I think it all boils down to was goes well with cream. For my two cents’ worth, strawberries top the lot, although I also see the appeal in nectarines and mangoes.

What’s your secret to the best pav and topping?

[Author]

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