Cranberry & Orange Curd Wreath Tart

Mix the biscuits, chopped hazelnuts and butter together and press into a lined tart tin.

In a saucepan, bring the cranberries, sugar and cirus to a simmer until softened, then blitz. Whisk the eggs, add a splash of the hot cranberry mixture to the eggs to temper, then pour the whole lot in with the cranberries and stir over a low heat to thicken the curd.

Pour this into the tart case and leave to set in the fridge.

Meanwhile, make the Italian meringue - beat the egg whites until they form soft peaks.

While this is happening, make a sugar syrup with the sugar and water. You'll need a thermometer for this, but check the temp of the syrup is 118°C.

When it hits the right temperature, mix it into the egg whites along with the cream of tartar and the lemon juice and vanilla extract. Keep whisking until you have thick glossy peaks.

Transfer to a piping bag and decorate the tart, using sage leaves and fresh cranberries for contrast.