Matt Tebbutt served up a tasty pavlova with ruby port reduction and poached summer fruits on Saturday Kitchen.

The ingredients for the meringue are: 4 free-range egg whites, 225g caster sugar, 1 tsp cornflour, ½ tsp vanilla extract and ½ tsp white wine vinegar.

For the vanilla cream: 200g cream cheese, 200ml double cream, 100g icing sugar, 1 vanilla pod, split and seeds scraped, For the reduction, 400ml ruby port, 1 tsp black peppercorns and 1 star anise.

To serve: 300ml vanilla sugar syrup, 6 strawberries, 200g raspberries, 3 strings blackcurrants, 3 strings redcurrants, 1 nectarine, sliced, 10g Israeli pistachios, toasted and handful small fresh mint leaves.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.