Tangy lemon shortbread, topped with raspberry jam, and finished off with a gooey meringue layer, this is tea time heaven! The meringue is a really great way to make the most from a tin of chickpeas, since (in an unbelievable transformation) the water can be whisked into glossy white peaks. It has a posh name, ‘aquafaba’, which sounds quite a lot fancier than it’s straight translation, ‘bean water’. I thought I’d try this once, but it works so well and it’s so easy that we make meringues all the time now!

Ingredients: Lemon shortbread – 175 plain flour; 100g plant-based spread; pinch salt; 35g caster sugar; 1 lemon. Meringue – 5-6 tbsp aquafaba (liquid drained from 1 tin of chickpeas); 100g caster sugar; 1/2 tsp cream of tartar. Plus – 4 tbsp raspberry jam.

First make the lemon shortbread – work the spread and the flour together with your fingertips until the mixture resembles breadcrumbs, then stir in the salt, sugar and the zest from the lemon. Squeeze the juice from the lemon, and add just enough to bring the mixture together into a dough. Press into the base of a 20cm cake tin, and bake for 15 mins at 150°C.

Prepare the meringue mix by whisking the aquafaba into stiff white peaks, then whisking in the sugar (little by little), and the cream of tartar. Spoon the raspberry jam over the lemon shortbread, followed by the meringue mix, and pop the whole thing back into the oven at 120°C for 1 hour. Turn off the oven, but don’t open the door for another hour (or overnight).