Tom Aikens' Treacle Tart. Golden, chewy and sweet, this classic English dessert is delicious served with a dollop of ice cream.

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POTTED DEVON CRAB SERVES FOUR RECIPE By Tom Aikens

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Tom's Kitchen - Tom Aikens food photography by David Griffen Photography www.davidgriffen.co.uk

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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.

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A review of Tom's Kitchen (Canary Wharf), a chic urban deli-bar and the first east London outpost of Michelin-starred chef Tom Aikens' restaurants.

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