For the Pecans

125g raw pecans

2 tbsp Bruadar

3 tbsp honey or maple syrup

For the Meringue

3 egg whites (large eggs)

160g caster sugar

Approx 200g Blueberries (other berries would also work, or stone fruits, sliced with the stone removed)

For the Bruadar Cream

See Recipe above

For the Pecans

Preheat oven to 160c.

In a medium-sized saucepan, bring honey and Bruadar to the boil before adding the pecans and simmering for 5 mins. Stir regularly to ensure the pecans are well coated. Remove from the heat and spread pecans on a baking tray lined with baking paper. Roast for 5 mins, remove from the oven and turn pecans over, before returning to the oven for another 5 mins or so, until the pecans have darkened in colour.

Pro tip: Once the pecans have been removed from the pan, deglaze with a splash of Bruadar and allow to cool, then coat the blueberries in the glaze.

For the Meringue:

Pre-heat your oven to 150°C (130°C fan) Gas Mark 2.

Place 3 egg whites in a large bowl and whisk until stiff peaks are formed.

Next, slowly add the sugar, whisking as you go.

Now start to whisk in the 160g sugar, about a tablespoon at a time, whisking after each addition until all the sugar is in.

Spread a sheet of baking paper on top of a large oven tray. Use a serving spoon to take a few spoonfuls of the mixture and spread into a circle, around the size of a dinner plate. Fill in the circle with the mixture, with extra around the edge to create a crater in the middle (this is where you will spread the filling later).

Place in your preheated oven, immediately reducing the temperature by 10°C or 1 gas mark. Bake for 1 hour, then turn the oven off but leave the pavlova in until the oven has cooled completely.

For the Bruadar Cream

See Recipe above

To Assemble

To top the meringue, use 1 quantity of Bruadar cream, whipped until thick. Just before serving, spread the cream over the top, then evenly spread fresh blueberries and Bruadar roasted pecans on top.