This Nigella recipe is taken from the Christmas Special of her Channel 4 programme Nigella Bites. These recipes are simple and stress-free. As Nigella Says: "Christmas food is the best sort of food because it's about proper, unpretentious home cooking. Feasting isn't about formality: it's about providing friends and family with good things to eat."
1.Whip the cream until thick but still with a bit of soft flop about it. Crumble in 7 of the meringues, not turning them into absolute dust - you need chunks for the texture.
2.Now squeeze in pomegranate seeds and a bit of juice, leaving half a pomegranate for later.
3.The best way to deseed a pomegranate is to halve the fruit and hold each half, cut side down, over the meringues and cream. Take a heavy wooden spoon and start thwacking the pomegranate; after a few goes the glorious red beads will rain down.
4.When you've got most of the seeds out, press the now pretty well emptied halves together in your hands to squeeze out some juice. The seeds are the main thing, though: too much juice and the cream will turn too liquid to hold its shape.
© Nigella Lawson, Nigella Bites - Chatto & Windus, 2001
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