Tag: Macnean House & Restaurant

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Neven’s Recipe’s – Chicken satay with pickled cucumber salad – Marty in the Morning @rte lyric fm

My brother, Kenneth, loves Asian food and he is in no doubt that he is far better than me at cooking it! I don’t disagree. He is proud of this chicken satay dish and often makes it for the family. This dipping sauce also works well with pork, prawns, beef strips or turkey. And remember, kids just love anything on sticks!

SERVES 4

  • 4 tbsp dark soy sauce
  • 2 tsp clear honey
  • 2 tsp medium curry powder
  • 450g (1lb) skinless chicken breast fillets, cut into long strips

FOR THE PICKLED CUCUMBER SALAD:

  • 4 tbsp rice wine vinegar
  • 2 tbsp caster sugar
  • pinch of salt
  • ½ small cucumber, peeled, halved, deseeded and thinly sliced

FOR THE DIPPING SAUCE:

  • 2 tbsp crunchy peanut butter
  • 2 tsp dark soy sauce
  • 1 tsp light brown sugar
  • juice of ½ lime
  • 1 x 160ml (5½fl oz) tin of coconut milk (Thai Gold, if possible)
  • ½ red chilli, deseeded and finely diced
  • 2 tbsp chopped fresh coriander
  • sea salt and freshly ground black pepper

1 To make the dipping sauce, place the peanut butter in a small pan and stir in the soy sauce, light brown sugar and lime juice. Gradually whisk in the coconut milk and heat gently until you have achieved a smooth sauce. Stir in the chilli and coriander, then leave to cool, stirring occasionally to prevent a skin from forming.

2 Soak 8 x 15cm (6in) bamboo skewers in a shallow dish of cold water for at least 30 minutes. Preheat a griddle pan until it’s smoking hot or light a barbecue.

3 Whisk together the soy sauce, honey and curry powder. Season with pepper and stir in the chicken pieces. Leave to marinate for 2 minutes, then thread the chicken pieces onto the soaked bamboo skewers and arrange on the barbecue. Cook the chicken skewers over medium-hot coals for 4–6 minutes, turning once or twice, until completely tender and cooked through. If using a griddle pan, reduce the heat to medium as soon as you’ve put the skewers on.

4 Meanwhile, to prepare the pickled cucumber salad, place the vinegar in a bowl and stir in the sugar and a good pinch of salt until both have dissolved. Tip in the cucumber, stirring to combine, and set aside to allow the flavours to develop. 5 To serve, arrange 2 chicken satay skewers on each warmed plate. Divide the dipping sauce among individual bowls and place to the side of the skewers. Add the pickled cucumber salad, leaving behind any excess liquid, to serve.

Butter Chicken

Swap your usual takeaway curry for this homemade chicken makhana, which combines marinated chicken with a rich, buttery sauce. This is an authentic Indian curry with its origins in Delhi, where it was first made to use up pieces of leftover tandoori chicken.

Serves 4–6

  • 500g skinless and boneless chicken breasts or thighs
  • juice and finely grated rind of 1 lemon
  • 3 tbsp mild curry seasoning
  • 4 tbsp natural yogurt
  • 3 tbsp sunflower oil
  • 30g butter
  • 2 red onions, thinly sliced
  • 2 garlic cloves, sliced
  • 1 red chilli, seeded
  • 3cm piece fresh root ginger, peeled and sliced
  • 20g fresh coriander
  • 400ml passata (Italian sieved tomatoes)
  • 120ml cream
  • sea salt and freshly ground black pepper

Trim the chicken and cut into bite-sized pieces. Put in a bowl and stir in half the lemon juice with a good pinch of salt. Add 2 tablespoons of the curry seasoning, the yogurt and 1 tablespoon of the oil. Mix to combine, then season generously with pepper. Cover and leave to marinate for at least 1 hour or up to 3 days in the fridge.

Heat the rest of the oil and a knob of the butter in a wok or skillet over a high heat, and quickly sear the marinated chicken in batches until golden brown, transferring with a slotted spoon to a clean bowl as you go. Add the onions to the pan and sauté for 4–5 minutes until they start to caramelise.

Tip in the garlic, chilli and ginger, then add another knob of the butter and sauté for 1–2 minutes. Chop the stalks from the coriander and add them to the pan with the rest of the curry seasoning and another knob of the butter. Toast for a few minutes until very fragrant. Pour the passata into the pan and bring to a simmer, then add the cream and the rest of the lemon juice.

Transfer to a blender and blend until you have a very smooth sauce. Return to the pan and add the chicken with any juices and reheat gently for about 5 minutes until the chicken is cooked through and tender. Season to taste, then fold in the lemon rind with the rest of the butter and the coriander leaves, reserving a few sprigs to garnish. Transfer to bowls and garnish with the coriander sprigs.

SERVE WITH … This mild and creamy curry is sure to please all tastes. Make some Homemade Flatbreads, perhaps brushing them with a little melted butter and sprinkling with black onion seeds. A bowl of Pilau Rice completes the meal, alongside some spiced mango chutney, mint raita and lime pickle.

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Neven’s Recipes, Irish Stew and Mary Flahavan’s oatmeal cookies – Marty in the Morning @rte lyricfm

I never tire of a bowl of steaming hot stew. It’s the attention to detail that makes this dish one of the world’s great classics. This is my version that I have developed over the years. It’s a meal in itself, but for a special celebration, try serving it buffet style with bowls of turnip mash, colcannon and maybe even some glazed parsnips and carrots and watch your guests’ faces light up!

SERVES 6–8

  • 900g (2lb) boneless lamb neck or shoulder, trimmed and cut into cubes
  • 900ml (1½ pints) lamb or chicken stock
  • 50g (2oz) pearl barley, washed
  • 225g (8oz) potatoes, cut into chunks
  • 225g (8oz) carrots, thickly sliced
  • 225g (8oz) leeks, well trimmed and
  • thickly sliced
  • 225g (8oz) pearl onions, peeled
  • 100g (4oz) rindless piece of smoked
  • bacon, diced
  • 2 fresh thyme sprigs
  • sea salt and freshly ground
  • black pepper
  • chopped fresh flat-leaf parsley,
  • to garnish
  • turnip mash with crispy bacon and onion, to serve (optional)
  • colcannon, to serve

1 Place the boneless lamb pieces in a large heavy-based pan or flameproof casserole and pour over the stock. Bring to the boil, then skim off any scum from the surface and then stir in

the barley. Reduce the heat and simmer gently for 50 minutes, until slightly reduced and the lamb is almost tender.

2 Add the potatoes to the lamb with the carrots, leeks, pearl onions, smoked bacon and thyme and simmer for 30 minutes, until the lamb and vegetables are completely tender but still holding their shape. Season to taste with salt and pepper.

3 Put the stew straight onto the table and scatter over the parsley. Serve dishes of the turnip mash with crispy bacon and onion and colcannon alongside and allow everyone to help themselves.

Oatmeal, Cranberry and White Chocolate Cookies

This recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner.

  • 275g (10oz) Flahavan’s
  • Progress Oatlets
  • 225g (8oz) butter, at room
  • temperature
  • 150g (5oz) caster sugar
  • 100g (4oz) plain flour, plus a little
  • extra for dusting
  • ½ tsp baking soda
  • 100g (4oz) dried cranberries,
  • roughly chopped
  • 100g (4oz) white chocolate,
  • finely chopped

Preheat the oven to 200°C (400°F/gas mark 6). Line 2 baking sheets with parchment paper. Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and baking soda and blend again until the dough just comes together.

Tip into a bowl and beat in the cranberries and white chocolate. Shape into 12 even-sized balls and arrange on the lined baking sheets well spaced apart, then squash them down with the palm of your hand to about a 4cm (1 ½in) thickness. Bake for 15–20 minutes, until they are a pale golden colour and soft to the touch. Remove from the oven and leave to cool and harden on the sheets for a minute, then transfer to a wire rack and leave to cool for a few minutes before tucking in with a nice cup of tea.

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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.

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Got the gift of @nevenmaguire 24cm Non-Stick Frying Pan @dunnesstores Dundrum. #cookwithnevenmaguire #grateful

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  • Today I got to visit @dunnesstores new store in @dundrumtc wow what a stunning store congratulations to all the team in making this happen and best of luck to all the designers too 👏👏 I was so happy and proud of our cookwear kitchen and can’t wait to go back soon and do a cookery demo there it was amazing a lot of hard work went into this thank you to my team im delighted hope you get to visit this stunning store soon 🥰 #shopping #cookwear #fun #pots #pans #cookwithnevenmaguire6w
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Neven’s recipes: Tiramisu and Pavlova Wreath with Exotic Fruit – Marty in the Morning @rte lyricfm🤩😀

Tiramisu

The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.

Serves 8–10

  • 4 large eggs
  • 100g caster sugar
  • 250g mascarpone cheese 2
  • 50ml cream
  • 250ml freshly brewed strong espresso coffee (left to cool completely)
  • 150ml Tia Maria or Kahlúa liqueur
  • 40 sponge fingers
  • 50g bar plain chocolate
  • 2 tsp cocoa powder

Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.

Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.

Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.

SERVE AFTER … A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.

Pavlova Wreath with Exotic Fruit

Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!

Serves 10–12

  • For the meringue
  • 5 egg whites
  • 250g caster sugar
  • 50g icing sugar
  • 2 tsp cornflour
  • For the raspberry sauce
  • 200g raspberries
  • 2 tbsp icing sugar
  • 1 tbsp lime juice
  • 2 tsp cornflour or arrowroot
  • For the crème Chantilly
  • 200ml cream (well chilled)
  • 1 tsp vanilla extract
  • 40g icing sugar
  • To decorate
  • 200g raspberries
  • 400g tin lychees, well drained and cut in half
  • 2 passion fruit, halved and seeds scooped out

Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer.
Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.

Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.

Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.

Set aside to cool. For the crème Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crème Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.

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Breakfast Croissants for Mothers @nevenmaguire @dunnesstores #Easter

https://www.instagram.com/reel/C4LDVfcso18/?igsh=MXFiZG9qaThjdnMycw==

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  • This recipe for breakfast croissants from our brand ambassador @nevenmaguire is the perfect Mother’s Day weekend treat. Find the full recipe below and shop the ingredients in your local Dunnes Stores.

    Ingredients
    1 packet Simply Better French Made All Butter Croissants
    1 packet Simply Better Italian Prosciutto Di Parma
    6 Simply Better Irish Free Range Corn Fed Large Eggs
    2 Tbsp. Simply Better Jersey Cream
    1 Pack Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar
    2 Tsp. Finely Snipped Fresh Chives
    Simply Better Oriel Sea Salt and Freshly Ground White Pepper
    Simply Better Handmade Tomato Relish, to serve



    Method
    Preheat the oven to 190°C (375°F/Gas Mark 5). Place the croissants on a non-stick baking sheet and cook for 25 minutes. Remove from the oven and leave to cool.

    Once the croissants are cooked, heat a non-stick frying pan over a medium heat. Add two slices of the prosciutto and cook for about 10 seconds on each side to just crisp up. Transfer to a plate while you cook the remainder.

    Break the eggs into the frying pan over a low heat and add the cream and season with salt and pepper. Stir gently with a spatula, allowing large curds to develop. Switch off the heat while the eggs are still very soft as they will continue to cook.

    Carve each croissant in half and add slices of the Cheddar on to each one and then place the slices of Prosciutto on top. Add spoonfuls of the softly scrambled eggs then top with the other half of the croissant. Arrange on plates and garnish with the chives and serve with some of the tomato relish.1d
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Got the gift of @nevenmaguire 24cm Non-Stick Frying Pan @dunnesstores Dundrum. #cookwithnevenmaguire #grateful

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  • nevenmaguire's profile picturenevenmaguire
  • Today I got to visit @dunnesstores new store in @dundrumtc wow what a stunning store congratulations to all the team in making this happen and best of luck to all the designers too 👏👏 I was so happy and proud of our cookwear kitchen and can’t wait to go back soon and do a cookery demo there it was amazing a lot of hard work went into this thank you to my team im delighted hope you get to visit this stunning store soon 🥰 #shopping #cookwear #fun #pots #pans #cookwithnevenmaguire6w
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Cod Croquettes with a Roasted Red Pepper Sauce @nevenmaguire

Cod Croquettes with a Roasted Red Pepper Sauce

Serves 4-6

Ingredients

For the Croquettes

  • 225g cod, pin boned & skin removed
  • 250g milk
  • 1 bay leaf
  • 6 black pepper corns
  • 600g mashed potatoes
  • Zest of ½ lemon
  • 2 tbsp sun dried tomato pesto
  • 1 roasted red pepper, finely diced
  • 2 tbsp chopped flat leaf parsley
  • 6-8 cooked peeled prawns, roughly chopped
  • 120g plain flour
  • 100g panko breadcrumbs
  • 1 tsp white sesame seeds
  • 2 eggs, beaten with 1 tbsp milk
  • rapeseed oil, for frying
  • Mixed salad leaves, to serve

For the Red Pepper Sauce

  • 1 ½ tbsp olive oil
  • 1 small shallot, roughly chopped
  • 1 small garlic clove, crushed
  • 3 roasted red peppers, cleaned and roughly chopped
  • Zest of ½ lemon
  • 1 tbsp lemon juice
  • Fresh basil leaves

Method

For the Red Pepper Sauce

  1. Heat the olive oil in a frying pan.
  2. Fry the garlic and shallot for 2 minutes, until softened but not coloured.
  3. Add the chopped peppers and continue to cook, stirring to combine everything.
  4. Add in the lemon juice and zest and finish with fresh basil

For the Croquettes

  1. Add the milk, thyme, bay leaf in a pot. Add in the hake.
  2. Pour in enough water to cover the fish by 2 inches.
  3. Simmer over low heat for 10 minutes, until the fish flakes with a fork.
  4. Using a slotted spoon, transfer the fish to a plate and let cool.
  5. Gently flake the fish and set aside
  6. Place the mashed potatoes in a large glass bowl
  7. Add in the lemon zest, sun dried tomato pesto, roasted red pepper and flat leaf parsley
  8. Add in the cod and chopped prawns
  9. Mix well until the fish is combined
  10. Divide the mixtures into 12-16 evenly size rounds
  11. Place the flour, egg and breadcrumbs in separate shallow bowls or plates
  12. Add the sesame seeds to the flour and season with salt
  13. Add any remaining lemon zest to the breadcrumbs and mix
  14. Line a baking sheet with parchment paper.
  15. Dip the potato rounds into the flour, then the beaten eggs and coat with the breadcrumbs.
  16. Arrange the croquettes on the prepared baking sheet and refrigerate until chilled, about 10 minutes
  17. Deep fry at 180C for 2 minutes until golden
  18. Drain on paper towels.
  19. To serve, place a spoon of the prepare red pepper sauce on a serving plate and place the golden cooked croquettes on top
  20. Serve with some mixed salad leaves
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MacNean Organic Oats with Irish Mist and Honey @nevenmaguire

 
 


By Neven Maguire

Celebrity Chef

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Ingredients

  • 100 g (4oz) porridge oats (organic if possible)
  • 300 ml (1/2 pint) whole-fat milk (plus extra if necessary)
  • 4 dsp clear honey
  • 4 dsp irish mist
  • 150 ml (1/4 pint) cream (optional)

Method

  • Simmer the porridge oats and milk together in a saucepan for 8-10 minutes, until the mixture is slightly thickened, stirring all the time. It is important that the porridge has a nice soft dropping consistency so add a little more milk if you think that it needs it.
  • To serve, spoon the porridge into warmed bowls. Drizzle each one with some honey and Irish mist and finally, serve with cream if you wish.

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Neven’s recipes: Tiramisu and Pavlova Wreath with Exotic Fruit – Marty in the Morning @rte lyricfm

Tiramisu

The name of this simple dessert comes from the Italian tirami su, meaning ‘pick me up’ (or ‘cheer me up’). Tiramisu has been subjected to many variations over the years, but this is the original recipe and – in my opinion – the best! This is a dessert that actually benefits from being made ahead, allowing the lovely flavours to mingle. As a result, it is perfect for a large gathering.

Serves 8–10

  • 4 large eggs
  • 100g caster sugar
  • 250g mascarpone cheese 2
  • 50ml cream
  • 250ml freshly brewed strong espresso coffee (left to cool completely)
  • 150ml Tia Maria or Kahlúa liqueur
  • 40 sponge fingers
  • 50g bar plain chocolate
  • 2 tsp cocoa powder

Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture.

Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle.

Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.

SERVE AFTER … A go-to dessert if you like spoiling your guests after a long Italian-inspired meal. Tiramisu is ideal for the warmer months since it can be made well in advance and kept in the fridge until needed.

Pavlova Wreath with Exotic Fruit

Cakes are always the sweet option of choice for birthdays and anniversaries. However, I would like to introduce to you the Pavlova Wreath – it is very pretty and easy to make, and it delivers an incredible flavour. As always, feel free to use your own favourite combination of flavours to personalise it. Be sure to produce it with a flourish for that ‘ta-da’ moment!

Serves 10–12

  • For the meringue
  • 5 egg whites
  • 250g caster sugar
  • 50g icing sugar
  • 2 tsp cornflour
  • For the raspberry sauce
  • 200g raspberries
  • 2 tbsp icing sugar
  • 1 tbsp lime juice
  • 2 tsp cornflour or arrowroot
  • For the crème Chantilly
  • 200ml cream (well chilled)
  • 1 tsp vanilla extract
  • 40g icing sugar
  • To decorate
  • 200g raspberries
  • 400g tin lychees, well drained and cut in half
  • 2 passion fruit, halved and seeds scooped out

Preheat the oven to 140°C (275°F/Gas Mark 1). Put the egg whites into the bowl of a stand mixer.
Turn on to a medium speed and whisk until they begin to go frothy and hold their shape a little. Mix the caster and icing sugar together, then add about one third to the eggs in a steady stream, whisking all the time on medium to high. The mixture will now begin to thicken a little.

Make sure that all the sugar has dissolved before you add any more. Add the next third and repeat the process, whisking it all up well. Then add the final third of the sugar. Whisk on high now, since the egg mixture will be much more stable. Keep whisking until you reach the stiff-peak stage. Add the cornflour and fold in with a spoon. Draw a 25cm circle on a piece of parchment paper and use it to line a large baking sheet, then draw a 10cm circle in the middle. This is your stencil. Put dollops of the meringue mixture on to the wreath stencil, keeping it within the edges.

Bake for 55–60 minutes until the meringue has just a little colour. Remove it from the oven and leave to cool. Meanwhile, make the raspberry sauce. Blitz the raspberries in a food processor with the icing sugar and lime juice, then pass through a sieve into a small pan using a plastic spatula. Mix the cornflour or arrowroot with one tablespoon of water until smooth, then add this to the raspberries. Bring to the boil over medium to high heat, then simmer gently for a few minutes until thickened, stirring occasionally.

Set aside to cool. For the crème Chantilly, whisk up the cream, vanilla and sugar in a bowl until it is just beginning to hold soft peaks. Cover with cling film and chill until needed. Carefully slide your Pavlova wreath on to a large, flat serving plate. Place dollops of the crème Chantilly around the top of the wreath, then drizzle over some of the raspberry sauce; the rest can be served in a jug at the table. Decorate the wreath with the raspberries, lychees and passion fruit pulp. Serve straight away.

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