Marshmallow Pavlova With Custard Cream

4 egg whites, 1 cup caster sugar, 1/2 tsp vanilla extract, 3/4 tsp white vinegar, 1 tbsp corn flour.
Whipped cream, custard cream - see below (great recipe to use up egg yolks)
Seasonal fresh fruits such as strawberries, raspberries, blueberries, passion fruit pulp, mango, banana and kiwi fruit sliced.

Preheat oven to 120°C/250°F. Line oven tray with baking paper.  Mark approx 7-inch circle on foil. Beat egg whites in small bowl with electric mixer until soft peaks form; gradually add sugar, beating until sugar dissolves. Add vanilla and vinegar; beat until combined.  Fold through corn flour.  Spread meringue into circle on foil, building up at the side to about 3 inches in height. Smooth side and top of pavlova gently. Using spatula blade, mark decorative grooves around side of pavlova; smooth top again.  Bake pavlova about 1½ hours. Turn oven off; cool pavlova in oven with door ajar.

Cut around top edge of pavlova (the crisp meringue top will fall on top of the marshmallow centre). Fill inside pavlova with custard cream topped with whipped cream.  Decorated with fresh fruits. Enjoy!

Custard Cream
4 egg yolks, 1/4 cup sugar, 1 tsp vanilla, 1 tbsp cornflour, 1/4 cup milk, 1/2 cup cream
Beat egg yolks, sugar, vanilla and cornflour until smooth and creamy.  Put into saucepan, gradually add cream and milk, stir until smooth.  Stir over medium heat until sauce thickens, bring to the boil, reduce heat, simmer 2 mins.  Remove from heat, allow to become cold, stirring occasionally.

Slow Braised Lamb Shanks

What you need: 4 large lamb shanks, 2 tbls flour, salt, pepper, oil, 1 large onion diced, 1 rasher of bacon diced, 1 clove of garlic minced, 1 tbls ketchup, 1 tbls soy sauce, 1 tbls Worcestershire sauce, 1 tbls brown sugar, 1 tsp dry mustard, ¼ cup vinegar, ½ cup water

What you do:

Trim excess fat off shanks. Roll in flour seasoned with the salt and pepper. Brown shanks in a heavy based pan. Remove.  Saute onion, bacon and garlic and then add browned shanks. Combine all other ingredient and pour over shanks. Bring to a boil then turn down to very low simmer, cover and cook on the stove-top for about 2-2½ hours or until meat super tender.