Roasted Citrus

1. Let’s begin with the roasted citrus, preheat your oven to 220C/430F.
2. Peel the oranges and grapefruit and roughly slice or slice into segments and place in a baking dish.
3. Sprinkle over the salt, sugar and rosemary.
4. Place into the oven and bake for 25 minutes or until they are beginning to look slightly charred on the edges and there’s lots of juice in our dish.
5. Remove and set aside.
6. Lower the oven to 140ºC/280F and line a baking tray with greaseproof paper.

Pavlova

1. Place the sugar, boiling water, vinegar, vanilla extract and egg whites in a clean bowl and beat on medium until the meringue is stiff and holds its shape when you pull the beater away, this will take 12 minutes.
2. Spoon the meringue onto your greased tray and shape carefully into whichever pavlova shape you prefer with an offset spatula or the back of a spoon.
3. Place in the oven and bake for 30 minutes before turning the temperature down to 120ºC/265F and bake for a further 30 minutes.
4. Turn the oven off and allow to cool completely, minimum 2 hours before removing.
5. Whip the cream until soft peaks just form than fold in the lemon curd.
6. Slice up your citrus fruit, into segments or even roughly to create wild texture on top and place on top.
7. Serve immediately.