FESTIVE MESS WREATH

Serves 6

1. In a large bowl, whip 450ml double cream and 2 tsp vanilla extract to medium peaks. (You want the cream to hold its wreath shape on the plate.) 2. Fold in 8 crushed, storebought meringue kisses. On a flat plate with a rim, spoon cream into a wreath about 25cm wide and 10cm thick. 3. Blitz 200g frozen raspberries, 100g pomegranate seeds and 3 tbsp icing sugar. 4. With a wooden spoon, press puree through a sieve into a jug (discard pulp and seeds). 5. Press 6 pink macarons onto wreath. Drizzle over puree and 100g extra pomegranate seeds. Photography: Jonny Valiant. Food styling and recipes: Suzannah Butcher