COCKTAIL ALCHEMIST RECIPES

Steps:

• Preheat the oven to 180°C/gas mark 4. Line a baking sheet with baking parchment and draw a rough 25cm diameter circle on it; I pencil round a cake tin that size.

  Whisk the egg whites until satiny peaks form, then whisk in the sugar, a table-spoonful at a time, until the meringue is stiff and shiny.

  Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with a metal spoon. Mound the meringue on to the baking parchment within the circle and, using a spatula, flatten the top and smooth the sides.

  Put in the oven and immediately reduce the heat to 120°C/gas mark 1/2. Cook for an hour. Then turn off the oven and leave to cool completely. Once it's cool, take the meringue disc out – and you can keep it in an airtight container for a couple of days or freeze for a month.

  When you are ready to assemble the pavlova, invert the cooled meringue disc onto a large plate or a stand you can serve it on, and peel off the baking parchment.

  Whip the cream until thickened but still soft, and pile onto the meringue – on the squidgy part that was stuck to the baking parchment – spreading it to the edges in a swirly fashion.

  Cut the passionfruit in half, and scoop out the seeds, and any pulp and juice, into a bowl. Peel the fresh lychees (if using) over the bowl to catch any juice, then remove the stones, tear the lychees into pieces and let them drop into the passionfruit. Tear the drained, canned lychees (if using) likewise, and drop them in, too.

  Leave the passionfruit and lychees sitting in their bowl for a moment, while
  you liquidize the raspberries with the icing sugar in a blender.

  Dollop the cream-topped pavlova with the passionfruit and lychees, and their
  juices, then zig-zag some red, red, red raspberry sauce over the top, putting the rest in a small jug for people to add to their slices as they eat.

  Make ahead tip: Make the meringue disc and store in a deep airtight container for up to 2 days. About 3-4 hours before serving, top with whipped cream and keep in the fridge. Just before serving, add the fruits and raspberry sauce.

  Freeze ahead tip: Make and freeze the meringue disc for up to 1 month. Thaw in a cool room and finish as recipe.

Steps:

• 1. Preheat the oven to 160°C/140°C fan/Gas 3.

  2. Heat the oil and a knob of the butter in a deep ovenproof saucepan. Add the onion and cabbage and fry for 3–4 minutes. Add the cider and redcurrant jelly, season with salt and pepper, bring to the boil and boil for a few minutes.

  3. Cover the pan with a lid and place in the oven for 3–4 hours until completely tender. Using a slotted spoon, transfer the cabbage to a warm dish, leaving the juices behind in the pan.

  4. Place the pan on the hob and reduce the liquid until the colour has darkened and it has reduced to a syrupy consistency. Stir in the remaining butter, remove the pan from the heat and pour the syrupy liquid over the cabbage in the dish.

  Prepare Ahead: Can be made up to 12 hours ahead. To reheat, put into an ovenproof dish, cover with foil and bake in a moderate oven until hot, or stir gently in a pan on the hob.

  Freeze: Freezes well once cooked