Have always wanted to make this pav. I love your twist on the classic, the tang of lemon and the crunch of toasted almonds, and the fact that both egg yolks and whites get used in the recipe - genius! I had bought a little box of edible flowers and the pav gave me the perfect excuse to use them. Took it to friends for lunch and it was a triumph! Thank you Nigella!
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more entriesYour comment has been submitted.