Eastern Mess by LeftField in Edinburgh

Owned by Phil White and Rachel Chisholm, LeftField is a tiny restaurant serving the best Scottish Borders steaks right on the side of Bruntsfield Links. With a short, seasonal menu, LeftField focuses on simple cooking and delicious flavours. We bring variety into the menus on our daily boards and these dishes change depending on what's good, and what's inspiring us.

Ingredients: Serves 4

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Meringue:

3 egg whites

1/2 tsp cornflour

150g caster sugar

1 tsp white wine vinegar

1/4 tsp vanilla

Other:

2 tbsp LeftField's Orange curd

150ml Double cream

handful of shelled Pistachios

1 tbsp Honey

pinch of dried rose petals

1 punnet Scottish raspberries

1 orange

Method:

  1. Pre-heat oven to 120ºC.
  2. To make the meringue, whip up the egg whites until it forms hard peaks.
  3. Gradually add in the caster sugar, then add in the cornflour, white wine vinegar and vanilla - keep whisking throughout.
  4. Line a baking tray with parchment and then tablespoon the mixture on to parchment evenly.
  5. Bake in a pre-heated fan oven for an hour.
  6. Next whip up the double cream.
  7. Break up the cooled meringue and add this to the cream along with the orange curd.
  8. Spoon four portions onto your serving plates.
  9. Add some raspberries and drizzle with honey, then sprinkle on the pistachios and rose petals.
  10. To garnish grate orange zest over the top and you are ready to serve.

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