Marcus Wareing served up a delicious peach Eton mess with char-grilled peaches, tea syrup, cobnut brittle and lavender flowers on Marcus Wearing’s Tales from a Kitchen Garden.

The ingredients for the tea syrup: 150ml boiling water, 10g loose-leaf lapsang souchong tea or 4 lapsang tea bags, 200g caster sugar, 100g honey and pinch salt.

For the cobnut brittle: olive oil, for brushing, 200g cobnuts, shelled, chopped, plus extra to serve, 1 sprig lavender, flowers picked, 200g caster sugar and 1 tbsp tea syrup.

For the peaches: 8 peaches, nectarines or apricots, halved, stones removed and olive oil, for brushing.

To serve: 600ml double cream, 1 vanilla pod, split lengthways, seeds scraped out, 6–8 meringue nests, crushed, lavender flowers and fresh basil leaves.

See recipes by Marcus in his book titled: Marcus’ Kitchen: My favourite recipes to inspire your home-cooking available from Amazon now.