puts one bizarre ingredient in her - and her fans go crazy for it. The TV cook and author starts by making a large meringue and, before cooking, sprinkles it with cornflour, vinegar, rosewater, and her secret ingredient - black pepper.

The beloved cook said she got the idea from her grandfather. Nigella, 65 - renowned for her wacky food combos - said: "The flavours sound so bold here and yet taste so delicate. My maternal grandfather used to eat with a grinding of black pepper. He insisted it made their berried freshness sing. I prefer to add it to the pavlova base, pairing its perfumed warmth with some rosewater. Giving the marshmallow-bellied the huskiest hint of Turkish delight."

After the meringue is cooked and cooled, Nigella tops it with whipped cream and a mixture of cut strawberries, passionfruit juice and sugar.

The meringue base can be made a day ahead. Be sure to store it in an airtight container in a cool, dry place. Refrigerate any leftovers, loosely covered with cling film, for up to a day. The meringue will soften as it stands.

Foodies gave the dish - called Rose and Pepper Pavlova with Passionfruit and Strawberries - the thumbs up, as reported on .

Sophie Faith said: "Best pavlova ever. Literally my go-to and always a crowd pleaser." Jade Ballard added: "Gorgeous." Janet Walker gushed: "Beautiful."

The recipe was featured in Nigella's cookbook At My Table, which was made into a BBC series. It is a "celebration of home cooking", with recipes she enjoys making for friends and family.

Nigella, renowned for her unusual food combo, was ridiculed for having a side salad with a salad last June. A month earlier, she admitted to liking to eat oysters and chips. She has also previously put caramel on potatoes and Marmite on spaghetti.