Chef Michael Wignall of Gidleigh Park shares his recipe for Bilberry, meringue, Granny Smith sorbet and salted granola.

Michael Wignall’s Bilberry, meringue, Granny Smith sorbet and salted granola
Serves 6


  • Apple Sorbet
  • 300g apple, skins only
  • 200g sugar
  • 50g glucose
  • 500g water
  • 9g sorbet stabiliser
  • 1 lemon juiced
  • Bilberry Juice and Jelly
  • 1kg Bilberries
  • 60g icing sugar
  • 2.4g agar agar
  • Meringue
  • 190g egg white
  • 190g caster sugar
  • 150g icing sugar
  • Salted Granola
  • 200g oats
  • 100g pumpkin seeds
  • 200g macadamia nuts
  • 50g pine nuts
  • 5g salt
  • 60g honey
  • 20g maple syrup
  • Apple Gel
  • 6 Granny Smith apples
  • agar agar
  • To plate
  • 50g freeze-dried yoghurt
  • 100g bilberries
  • 100g bilberries, dried
  • apple marigold, for garnish
  1. To make the apple sorbet
    Blitz all of the ingredients together in a blender until smooth and transfer to a Pacojet container. Place in the freezer to freeze solid and blitz in the Pacojet just before serving
  2. For the bilberry
    Preheat a steam oven to 100°C
    Mix together the bilberries and sugar. Vacuum seal and steam in the oven for 30 minutes.
    Cut open the bag and tip the contents into a sieve set over a measuring jug
  3. For the jelly
    Boil 200ml of the juice with the agar agar for 1 minute, pour onto a tray at a thickness of 0.3mm and leave to set in the fridge. Cut out with a 8cm diameter ring and transfer onto baking parchment to store
  4. To make the meringues
    Preheat the oven to 150°C/gas mark 2
    Whisk the egg whites and caster sugar to soft peaks then gradually add the icing sugar. Mix for a further 10 minutes until very stiff then transfer to a piping bag
    Line a flat tray with parchment paper and pipe the meringue into domes approximately 6cm in diameter. Bake in the oven for 45 minutes - 1 hour until crispy then leave to cool. Turn the oven up to 170°C/gas mark 4
    Once cool, turn the meringues upside down and very carefully scoop out the middle so you are left with a basket. Reserve
  5. To make the salted granola
    Bake the dry ingredients together for 10 minutes then mix in the rest of the ingredients and bake for a further 10 minutes until golden brown. Leave to cool then chop into small pieces and reserve
  6. To make the apple gel
    Juice the apples and weigh the juice. For every 100ml of juice use 1.1g of agar agar, mix together and bring to the boil. Pour into a tray to set and transfer to the fridge. When completely set, blitz in a blender until smooth and pass through a fine sieve
  7. To serve
    Place a circle of jelly on the bottom of each plate. Scatter over the crumble, bilberries and freeze-dried yoghurt and pipe around dots of the gel. Place a meringue basket on top and fill with more crumble and gel. Add a scoop of apple sorbet and garnish with the apple marigold