James Martin makes lemon posset with meringue shards and parkin on Saturday Kitchen.

James says: “This creamy, smooth lemon posset is a Great British favourite. Try this version, topped with spicy gingerbread crumbs. It is an ideal dessert for a new years eve celebration.”

Ingredients: For the lemon posset: 600ml double cream, 150g caster sugar and 2 large lemons and zest and juice only.

For the meringue shards: 4 free-range egg whites and 250g caster sugar.

To serve: 4 sprigs fresh lemon balm and 4 scoops ready-made lemon sorbet (optional).