Matt Tebbutt showcased a delicious vegan pavlova with marmalade, orange, whisky and coconut on Saturday Kitchen.

The ingredients for the pavlova are: 150ml aquafaba, from a drained 400g tin chickpeas, ¼ tsp cream of tartar, 300g caster sugar and 1 tsp vanilla bean paste.

For the filling: 2 oranges, segmented, 50ml whisky, or more to taste, 400g coconut yoghurt and 2 tbsp icing sugar.

To serve: 150g marmalade, warmed, 50g toasted coconut, 1 tbsp fresh mint sprigs and 2 tbsp pomegranate seeds.

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