There are three relevant pipe sizes. I will go onto Screwfix to check.

The harissa is re-adjusted and is more, but not completely, like the second batch from last year.

I will chase Blossom about the wine for the marinades.

Doesn't pavlova demand meringue? If so that demands stable and controlled low heat for 24 hours (the way my mother used to do it, in the airing cupboard) and that is not going to be practical at Knockers. It also does nothing for me and I am NOT going to be traditional English and make fruit crumble and custard or spotted dick and custard (much as I love them). The custard HAS to be returned to the saucepan for double-thickening. Birds, not the poncy stuff.