Phil Vickery served up delicious raspberry pavlova with rose petal sauce for the summer on This Morning.

The ingredients for the sauce: 4 red or pink roses with a nice perfume, juice of 2 large lemons, 2 tsp rosewater and dash of water.

For the meringue: 5 medium egg white (200g) room temperature, pinch cream of tartar, 250g castor sugar, 1 tsp cornflour, 1 tsp vinegar, 1 tsp vanilla extract and 5-6 tbsp freeze dried raspberries or strawberries, powdered.

For the filling: 250g ripe perfumed raspberries, 70g castor sugar, 3 tsp vanilla extract and 850mls (1½ pints) double cream very lightly whipped.

See recipes by Phil in his book titled: The Canny Cook: Freezer & storecupboard meals on a budget available from Amazon now.