Matt Tebbutt showcased a delicious clementine with pomegranate and vanilla mess on Saturday Kitchen.

The ingredients for the vanilla cream: 1 vanilla pod, seeds removed, 200g cream cheese, 200g double cream and 100g icing sugar, sieved.

For the soft meringue: 4 free-range egg whites, squeeze lemon juice, 225g caster sugar, 1 tsp cornflour, ½ tsp vanilla extract and ½ tsp white wine vinegar.

For the garnish: 1 pomegranate, seeds removed, 2 clementines, peeled and segmented, 40ml pomegranate molasses, handful dried cranberries, chopped, 2 tbsp Iranian pistachios and fresh mint sprigs.

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