A taste of Glyndebourne at home

600ml double cream
½ a vanilla pod
80g dark chocolate
120g egg yolk (average yolk weighs 20g)
30g caster sugar
½ an orange (zest and juice)

1. Carefully cut the vanilla pod in half lengthways and scrape the seeds out using the blade of the knife. Put the seeds into a pan big enough for the cream, place scraped-out pod into the pan.

2. Add the cream and put on a medium heat, stirring every now and then.

3. Put the egg yolks into a bowl and add sugar, whisk together to combine.

4. Zest the orange into a bowl with a Microplane grater, which are best, or the fine side of a box grater. Try not to get any white pith as this is bitter. Juice the orange and add to the bowl.

5. Once the cream has come to a simmer, take off the heat and stir in the chocolate. Continue stirring until the chocolate has melted. Stir the egg mix in a separate bowl with a whisk pour 1/3rd of the cream mix to combine, and then pour this mix back into the remaining 2/3rds of the cream in the pan. Remove the vanilla pod.

6. Add the orange zest and juice to the pan and place over a medium heat, stirring with a silicone spatula or wooden spoon until the mixture begins to thicken. Once thickened, it is ready to pour into moulds or bowls.

7. This is when all the hard work pays off as you can now lick the pan clean as long as nobody beats you to it!

8. Allow to cool for 20 minutes at room temperature then place into the fridge for a minimum of 3 hours to allow to set.

9. Enjoy.

115g butter (room temperature)
90g brown sugar
50g caster sugar
1/2 tsp (2.5g) of baking powder
2tsp vanilla extract
1 egg
210g plain flour
150g white chocolate
Sea salt

1. Preheat the oven to 180 C (360 F). Line two baking trays with baking paper. In a large mixing bowl, cream the butter and sugars using an electric beater until smooth and creamy.

2. Add egg a little at a time and vanilla and beat until combined, scraping down the sides. Add flour, baking powder combine until a soft cookie dough forms. Add the chocolate chips and salt.

3. Spoon 1.5 tablespoons of dough into small balls and place on the baking trays, leaving room for the cookies to flatten out. Place in oven for 10-11 minutes or until golden brown on the edges.

4. Leave to cool before transferring to a wire rack to cool completely.

Egg whites (weighed out)
Double the amount of Caster sugar to egg whites

1. Ensure that your mixing bowl is clean and grease free. Weigh out the egg whites making sure that there isn’t any egg yolk in the white.

2. Weigh out double the amount of caster sugar to egg whites.

3. Place the whites in the bowl and whisk either by hand or using an electric mixer, once the whites are light airy and fluffy and glossy soft peak slowly rain in the sugar to incorporate. Mix for a little bit more until you get a stiff peak.

4. Line a baking tray with silicone/parchment paper.

5. Either place in a piping bag with a nozzle and pipe out some kisses or use a spatula to spread the meringue straight from the bowl and make a pavlova base.

6. To make different colours or flavourings divide the meringue mix and flavour/colour with pistachio powder and green colouring for green or freeze-dried raspberry powder and red food colouring for the red.

7. To garnish the raw meringue, use cocoa powder or freeze dried raspberry powder or the pistachio powder.

8. To cook place put the tray in an oven at 60c for 5-6hrs or leave overnight, if you have the luxury of a dehydrator then leave overnight.