English Cherry Pavlova

This dish does not stem from a love of meringue; it’s more a fruit thing for me, and I use strawberries, raspberries and blueberries in the same way. Buy second-class fruit if you can - it’s cheaper and the fruits tend to be riper.

Covering the fruit with icing sugar before baking allows it to slowly stew without discolouring, and the juice produced by this method can also be used to make great cocktails, jellies or syrups.