PT1H30M
This striking dessert recipe from Michael Wignall sings the praises of a too often overlooked British fruit - the bilberry. The vibrancy and flavour of the apple sorbet comes from using apple peelings - but be warned - 300g of apple skins equates to roughly 35 apples, so unless you have a way to get your hands on this quantity of peelings, use a mixture of flesh and peel instead.
Bilberry, meringue, Granny Smith sorbet and salted granola