Picota Cherry gratin

• 200ml milk
• 1 vanilla pod, split lengthways
• 2 eggs, separated
• 4 tbsp sugar
• 1 tbsp plain flour
• squeeze lemon juice
• 500g Picota cherries, halved and stoned

Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10-15 mins. Whisk together the egg yolks with 2 tbsp sugar until pale and light, then whisk in the flour to make a smooth paste.

Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well in between, until the mixture is thick and glossy.

Stir the lemon juice into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue.

Scatter the cherries into a large, shallow heatproof dish. Put under a medium grill for 3-5 mins to soften slightly. Spoon over the custard mix. Return to the grill for 5-10 mins until the topping is golden brown.