DAILY DINNERS

If time is pressing, put the slices on a wire rack sitting in a roasting tin, and heat in an oven preheated to 100C/80C Fan for 10–15 minutes. Put the brioche slices into a food processor and blend into crumbs then place in a mixing bowl.

Grease your pie dish with butter and preheat the oven to 170C/150C Fan/Gas 3½.

Gently warm the milk in a saucepan with the butter, lemon zest, vanilla extract, sugar and a pinch salt, until the butter’s melted.

Whisk the yolks in a large bowl or jug, pour the warm milk mixture on top and whisk to combine, then pour this over the crumbs in their bowl and leave for 10 minutes, before transferring to the greased dish. Bake for 20 minutes, or until the top is just set, although the crumb-custard will still be wobbly underneath. Remove from the oven and set aside.

Whisk 2 teaspoons lemon juice into the compote in a small bowl: you want a soft, pourable consistency. If the compote is too thick, warm it in a small pan. Set aside while you get on with the topping.

Whisk the egg whites in a grease-free bowl until they form firm peaks, then gradually whisk in the sugar, until you have a thick and shiny meringue.

Pour the compote over the crumb-custard, gently smoothing it over the top. Cover the compote-topped custard with the meringue, making sure it comes right to the edges to seal it well. Use a fork to pull the meringue topping into little peaks, and sprinkle with a ½ teaspoon or so of caster sugar.

Put the dish back in the oven and bake for about 20 minutes until the meringue is bronzed and crisp on top. Let it stand for about 15 minutes before serving.