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PHOTOGRAPHS: KATE WHITAKER. FOOD STYLING: LOTTIE COVELL. STYLING: LYDIA MCPHERSON
THE MASTER RECIPE Eton mess
SERVES 4-6. HANDS-ON TIME 30 MIN, OVEN TIME 4 HOURS, PLUS COOLING AND OVERNIGHT DRYING
MAKE AHEAD
Make the meringues at least the night before. Store in an airtight container in a cool place for up to 3 days. If your oven has a low setting, you can bake the meringues overnight at 60°C/ 50°C fan/gas ⅛ or as low as the oven will go.
FOOD TEAM’S TIP
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About delicious. Magazine
We’re celebrating summer in our June issue with cocktail cheesecakes – hic, hic, hooray, fish dishes and delights from the Med, not to mention the FREE 16-page Italian special. Elsewhere Ben Tish roasts pork with peaches, Gill Meller grills a rack of mutton and Felicity Cloake embarks on a Famous Five-style feast. Followers of foodie fashion will love the Caravan cornbread brunch, Berber & Q sharing feast and the latest hot cake from Dominique Ansel’s bakery. Plus we have two sweet and succulent strawberry and meringue desserts.