January is a tricky time for inspiring ingredients, and here at Pickle we are putting lots of energy into our new menus, using as many seasonal ingredients as possible. Seville and blood oranges, curly kale, sea bass and clams all feature heavily.

One of our favourites this week has been 'Winter pavlova with blood oranges, pomegranate seeds, Grand Marnier cream and toasted almonds'. It is such a pretty dessert and really simple to create. We especially love it as it uses up all our leftover egg whites.

Please see our menus for all the other dishes we have been cooking:

and in the meantime here is the pavlova recipe...

Recipe for 6 people

3 egg whites
150g caster sugar
150ml double cream
1/2 tsp white wine vinegar
1 tsp cornflower
2 tbsp Grand Marnier (optional)
1 tbsp icing sugar
50g pomegranate seeds
2 blood oranges
A scattering of toasted flaked almonds
Icing sugar for dredging

Heat oven to 140 degrees C. Line a baking sheet with greaseproof paper.

Beat eggs until stiff, add sugar 1/3 at a time. Once stiff, add white wine vinegar and cornflower and beat briefly.
Pipe or splodge 6 baskets on to the greaseproof paper, and cook for 1 1/2 hours. Meringues are ready when they easily peel off the paper and are dry and hollow sounding when you tap underside.
Allow to cool.
Beat cream, once soft peaks, add Grand Marnier and icing sugar.
Toast almonds in a frying pan - be careful will burn quickly.
Cut peel from orange and cut segments, they should be pith and pip free.

To serve: Dollop cream onto meringue basket, arrange orange segments, scatter with pomegranate seeds and almonds. Dredge with icing sugar