Eton Mess

Top Kiwi chef Al Brown has come has come up with the ingredients for a perfect day watching or playing cricket and has his own Kiwi take on traditional cricket fodder Eton Mess.

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The dessert Eton Mess was traditionally served at Eton College cricket matches.

“I love cricket, especially beach cricket,” says Brown. “I love the informality of it, and that male, female, old and young can all play. Plus you don’t have to be too athletic – it’s a great leveller!”

The well-known foodie says he loves family time: “The busier I get in life, the more stressed I get about making sure I spend enough time with my family.”

“You don’t have to be doing anything really, it’s just priceless to spend that time together. It’s about the art of conversation, the art of laughter, even the art of an argument – all those things you learn with your family.”

Of course, Brown says food is also a great vehicle for bringing family and friends together, and warm days revolve around tasty but simple dishes that can easily be eaten on the boat, beach or at the dining room table. “Good chops with a decent spice rub, new potatoes and a salad, or a good sausage even – the same as what most Kiwis eat.”

Al’s Mess Recipe

Ingredients

Leftover trifle, marshmallows, whipped cream, summer berries, meringues

How to make Al’s Mess

For this dessert, you are going to want to spoon your ingredients in layers – not unlike making a trifle.

Start by spooning your leftover trifle in to make a base layer. Then, fill in the smaller gaps with berries, marshmallows, and whipped cream. Break up your meringue and layer it, to add a contrasting texture. Repeat as necessary. Once your vessel is almost full, finish with a layer of soft whipped cream, crumbled meringue, and a few more berries.

Keep chilled until ready to eat.

You can also mix up the layers with any of the following …

Panetone
Sponge fingers
Lemon curd
Sweetened yoghurt
Custard
Jelly
Chocolate shavings

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