Instructions: For the curd grate the orange zest and squeeze 175ml orange juice (add extra if necessary) into a microwave bowl.

Add the butter and sugar and cook uncovered in a microwave on high for 3 minutes beating every minute. Cool for a couple of minutes then gradually whisk in the eggs.

Cook uncovered on high for about 5 minutes beating every minute until thickened.

The consistency should be of lightly whipped cream; it firms up on cooling.

Pour into sterilised jars and seal once cold.

For the pavlova preheat the oven to 200C/400F/Gas Mark 6. Cover a baking sheet with cooking liner or baking parchment.

Add a pinch of salt to the egg whites and whisk until stiff.

Add the sugar a heaped tbsp at a time.

Once it is all added the meringue should be thick and shiny.

Stir in the vinegar comflour and vanilla stir gently then pile the mixture onto the tray to form a circle I gem in diameter and about 6cm high.

Place in the oven then immediately reduce the heat to 120C/250F/Gas Mark 1/2 for 1 1/4 hours.

Remove from the oven cool for a few minutes then invert onto a serving plate and carefully remove the paper.

The centre will sink slightly as it cools.

When the pavlova is cool gently fold in about 5 to 6 tbsp curd into the lightly whipped cream and fill the centre. Garnish with physalis or kumquats.

Make the curd in advance and keep in the fridge. Use lemons instead of oranges if you prefer.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.