John Torode and Lisa Faulkner served up a delicious pavlova with autumn fruits and creme diplomat on John and Lisa’s Weekend Kitchen.

The ingredients for the pavlova are: 6 egg whites, at room temperature, 330g caster sugar, 2 tsp cornflour and 1 tsp white wine vinegar.

For the creme patisserie: 3 egg yolks (reserved from the meringue), 3 tbsp caster sugar, 1 tsp vanilla bean paste, 1½ tbsp cornflour, 300ml milk, 1 tsp vanilla extract and 300ml double cream.

For the topping: small grapes, halves, some left on the vine to finish, Handful of blackberries, halved, Handful of blueberries, halved, 4 physalis, opened up, 1 kiwi fruit, sliced, ½ ripe pear, skin on, cored and sliced wafer thin.

See recipes by John and Lisa in the book titled: John and Lisa’s Kitchen: Everyday Recipes From a Professional Chef and a Home Cook: available from Amazon now.