Matt Tebbutt served up a delicious chocolate meringue with mascarpone, orange, praline and a sticky toffee date sauce on Saturday Kitchen.

The ingredients for the meringues are: 100g dark chocolate, melted, 100ml caramel sauce, 4 free-range egg whites, 225g caster sugar, ½ tsp vanilla extract, 1 tsp cornflour, ½ tsp white wine vinegar, 1 tbsp vanilla sea salt flakes (optional).

For the praline: 50g caster sugar, 100g pecan nuts, For the date sauce, 250g caster sugar, 250ml double cream and 10 toffee dates, chopped.

For the orange: 1 blood orange, segmented and zest julienned.

For the cream: 250g double cream and 250g mascarpone cream.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.