Method
Cook 250g hawthorn haws in a pan covered with water for 50 mins. Meanwhile cook 1 chopped Bramley apple with juice of half an orange, 2 orange zest strips and 100g sugar for 20 mins until soft. Push hawthorn through sieve to get about 4 tbsp pulp. Add to apple mix, cool. Whip 300ml cream to just holding shape. Layer cream and fruit into glasses. Hogweed tuile: whisk 1 egg white with 60g caster sugar, sift in 30g flour, add 30g melted butter. Spread thin discs, sprinkle with ground hogweed seeds, bake at 180C for 9-10 mins, drape over rolling pin to curl.