3.

Place 1 meringue on a plate. Scoop of the sorbet on to meringue. Top with another meringue. Scoop half the remaining sorbet on to meringue and top with remaining meringue. Scoop remaining sorbet onto meringue and decorate with pineapple, passionfruit and mint leaves. Serve and enjoy.

Kim Coverdale.

Sam McAdamCooper.

This month, the Super Food Ideas December/January bumper issue serves up stress-free Christmas with all the trimmings