Nigella Lawson puts one bizarre ingredient in her pavlova – and her fans go crazy for it. The TV cook and author starts by making a large meringue and, before cooking, sprinkles it with cornflour, vinegar, rosewater, and her secret ingredient – black pepper.

The beloved cook said she got the idea from her grandfather. Nigella, 65 – renowned for her wacky food combos – said: “The flavours sound so bold here and yet taste so delicate. My maternal grandfather used to eat strawberries with a grinding of black pepper. He insisted it made their berried freshness sing. I prefer to add it to the pavlova base, pairing its perfumed warmth with some rosewater. Giving the marshmallow-bellied meringue the huskiest hint of Turkish delight.”

After the meringue is cooked and cooled, Nigella tops it with whipped cream and a mixture of cut strawberries, passionfruit juice and sugar.

The meringue base can be made a day ahead. Be sure to store it in an airtight container in a cool, dry place. Refrigerate any leftovers, loosely covered with cling film, for up to a day. The meringue will soften as it stands.

Foodies gave the dish – called Rose and Pepper Pavlova with Passionfruit and Strawberries – the thumbs up, as reported on What’s The Jam.

Sophie Faith said: “Best pavlova ever. Literally my go-to and always a crowd pleaser.” Jade Ballard added: “Gorgeous.” Janet Walker gushed: “Beautiful.”

The recipe was featured in Nigella’s cookbook At My Table, which was made into a BBC series. It is a “celebration of home cooking”, with recipes she enjoys making for friends and family.

Nigella, renowned for her unusual food combo, was ridiculed for having a side salad with a salad last June. A month earlier, she admitted to liking to eat oysters and chips. She has also previously put caramel on potatoes and Marmite on spaghetti.

Nigella Lawson puts one bizarre ingredient in her pavlova – and her fans go crazy for it. The TV cook and author starts by making a large meringue and, before cooking, sprinkles it with cornflour, vinegar, rosewater, and her secret ingredient – black pepper.

The beloved cook said she got the idea from her grandfather. Nigella, 65 – renowned for her wacky food combos – said: “The flavours sound so bold here and yet taste so delicate. My maternal grandfather used to eat strawberries with a grinding of black pepper. He insisted it made their berried freshness sing. I prefer to add it to the pavlova base, pairing its perfumed warmth with some rosewater. Giving the marshmallow-bellied meringue the huskiest hint of Turkish delight.”

After the meringue is cooked and cooled, Nigella tops it with whipped cream and a mixture of cut strawberries, passionfruit juice and sugar.

The meringue base can be made a day ahead. Be sure to store it in an airtight container in a cool, dry place. Refrigerate any leftovers, loosely covered with cling film, for up to a day. The meringue will soften as it stands.

Foodies gave the dish – called Rose and Pepper Pavlova with Passionfruit and Strawberries – the thumbs up, as reported on What’s The Jam.

Sophie Faith said: “Best pavlova ever. Literally my go-to and always a crowd pleaser.” Jade Ballard added: “Gorgeous.” Janet Walker gushed: “Beautiful.”

The recipe was featured in Nigella’s cookbook At My Table, which was made into a BBC series. It is a “celebration of home cooking”, with recipes she enjoys making for friends and family.

Nigella, renowned for her unusual food combo, was ridiculed for having a side salad with a salad last June. A month earlier, she admitted to liking to eat oysters and chips. She has also previously put caramel on potatoes and Marmite on spaghetti.