Tom Aikens shows us how to make the perfect pavlova in his mini version. The trick to making the ultimate meringue is to achieve a crunchy shell and gooey middle. The addition of lime curd lends this indulgent pudding a nice balance with the sugary meringue.
Tom Aikens demonstrates how to make the perfect macaroni cheese, using milk infused with bay, thyme, fresh basil and Dijon mustard. Tom uses both Gruyère and Parmesan for the cheese in this recipe, which gives this common dish a satisfyingly rich flavour, but if you are looking to make this recipe for vegetarians, select cheeses made with vegetarian rennet.