Charred peach Eton mess recipe
 Marcus Wareing gives Eton mess an upgrade, with fragrant grilled peaches, lavender flowers and tea syrup, and the crunch of meringue and nut brittle. 150ml/5fl oz boiling water 10g/⅓oz loose-leaf lapsang souchong tea or 4 lapsang tea bags200g/7oz caster sugar 100g/3½oz honey pinch salt 150ml/5fl oz boiling water 10g/⅓oz loose-leaf lapsang souchong tea or 4 lapsang tea bags 200g/7oz caster sugar 100g/3½oz honey pinch salt olive oil, for brushing200g/7oz cobnuts, shelled, chopped, plus extra to serve1 sprig lavender, flowers picked 200g/7oz caster sugar1 tbsp tea syrup olive oil, for brushing 200g/7oz cobnuts, shelled, chopped, plus extra to serve 1 sprig lavender, flowers picked 200g/7oz caster sugar 1 tbsp tea syrup 8 peaches, nectarines or apricots, halved, stones removedolive oil, for brushing 8 peaches, nectarines or apricots, halved, stones removed olive oil, for brushing 600ml/20fl oz double cream1 vanilla pod, split lengthways, seeds scraped out6–8 meringue nests, crushed lavender flowersfresh basil leaves 600ml/20fl oz double cream 1 vanilla pod, split lengthways, seeds scraped out 6–8 meringue nests, crushed lavender flowers fresh basil leaves Method First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside.To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces.Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil. First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside. First, make the tea syrup. Pour the boiling water over the tea and let it steep for 5 minutes. Put the sugar in a pan, strain the tea over the sugar and bring to a simmer, stirring until the sugar has dissolved, then continue to simmer until the liquid has thickened to a syrupy consistency. Set aside. To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces. To make the nut brittle, line a baking sheet with baking paper and brush with a little oil. Scatter over the chopped nuts and lavender. Heat the sugar and 1 tablespoon of the tea syrup in a heavy-based pan until the sugar has melted and turned a dark amber colour. Pour onto the baking sheet over the nuts and leave to cool. When completely cool, smash into pieces. Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside. Heat a griddle pan (or barbecue) until hot. Lightly brush the peaches with oil and place cut-side down on the hot griddle. Cook for about 2 minutes, turning once to get a nice chargrilled mark. Transfer to a tray and set aside. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form. Lightly whip the cream to soft peaks with the vanilla seeds, then pour in a little of the tea syrup to sweeten and continue whipping until soft peaks form. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil. Divide the cream between four to six serving glasses, then add the crushed meringues and the grilled peaches. Sprinkle over the nut brittle and the fresh cobnuts. Finish with a drizzle of tea syrup and some fresh lavender flowers and basil. Recipe tips You can use any type of peaches or nectarines: golden, white-fleshed or flat.