Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Mix together all the fruit in a 2-litre baking dish and pour over the lemon juice. Combine the cornflour with the sugar and lemon zest, and stir into the fruit.
2. Bake the fruit in the oven (on the lower shelf of the oven at the same time as the pork, if you are cooking the whole meal – see step 5 on page 135) for 25-30 minutes until bubbling. Remove the fruit and the pork (if cooking the whole menu) from the oven and reduce the oven temperature to 170°C, fan 150°C, gas 3.
3. After your main course, make the meringue topping. In a clean bowl, whisk the egg whites to medium-stiff peaks. Whisk in the sugar, 1 tablespoon at a time, to form a stiff and glossy meringue. Drop spoonfuls of the meringue mixture over the top of the fruity mixture and spread lightly using the back of a spoon – the fruit shouldn't be completely covered – then lightly swirl with the tip of a knife. Bake for 15 minutes until the meringue is lightly brown and the berry mixture is bubbling hot.
   Tip

   Autumnal blackberries can be swapped for the frozen berries – reduce the initial cooking time by 10 minutes for fresh berries