F I G & C A RDA M O M PAV L OVA Serves 8 Takes 30 mins Cost per serve £1.27 8 figs, halved 3 tbsp clear honey 4 cardamom pods, seeds removed and crushed, pods discarded 1-2 tbsp lemon juice 300ml whipping cream 200ml Greek yogurt 2 oranges, zested 2 finest* meringue pavlovas 1 tbsp toasted blanched hazelnuts, roughly chopped pomegranate seeds, to serve
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the figs in a roasting tin, drizzle over the honey and sprinkle over the cardamom seeds. Bake for 10 mins. Use a slotted spoon to transfer the figs to a bowl, then stir the lemon juice into the syrup in the tin to taste and set aside to cool. 2 In a large bowl, whisk the cream to stiff peaks. Fold through the yogurt, half the orange zest and half the fig syrup. 3 To assemble, put a meringue pavlova on a serving plate. Top with half the cream, then repeat with the remaining meringue and cream. Arrange the figs on top, then scatter over the hazelnuts, remaining orange zest and the pomegranate seeds. Drizzle with the remaining syrup to serve. Each serving contains Energy
1355kJ 324kcal 16%
Fat
Saturates
Sugars
Salt
19g 11g 33g 0.1g 27% 57% 36% 2%
of the reference intake. See page 8. Carbohydrate 35g Protein 5g Fibre 3g
MAKE OUR COVER RECIPE
66