This week Tony Astle ate at Grand Harbour, a Chinese fine dining restaurant with a host of delicious traditional recipes.

He sampled the Pork and vegetable spring rolls, the Xiaolongbao, the spinach and prawn dumplings, and their famous deep fried squid.

"I have consumed many more dishes at this venue. I LOVE the tripe and tendons."

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This week Tony Astle is serving up a recipe for Cassis Macerated Apples and Blackberries, topped with Meringue and Baked.

Ingredients:

Fruit Mixture

1 kg Granny Smith apples, peeled, cored and thinly sliced

170 g sugar

60 g brown sugar

350 ml water

Zest of 1 orange

200 6 blackberries (fresh or frozen)

Meringue

235 g sugar

Half tbsp glucose

50 ml water

3 egg white

Method:

Fruit Mixture

Combine apples, sugars, water and zest in a pot.

Bring to a boil but avoid turning the apples mushy. Add the blackberries.

Cook for 5 minutes. Cool. Then add the cassis

Meringue

Combine water glucose and sugar in a pan.

Heat without stirring until it reaches 125 deg C on a sugar thermometer.

Beat the egg whites, until they have stiff peaks.

With the beater still running, pour the sugar syrup onto the egg whites.

Continue beating until the mixture is smooth and thick.

Note: the meringue can be refrigerated until required.

Finishing

Heat ban oven to 180 deg C.

In a pan, heat the fruit mix, then fill individual bowls.

Top with the meringue.

Bake for about 15 minutes, so the meringue is browned slightly.

Serve with whipped cream.

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