Made with thick, tangy Greek yoghurt, Matthew Tomkinson's Eton mess recipe is a little kinder on the waistline, but lacks none of the beautiful flavours that epitomise British Summertime, fresh strawberries, juicy raspberries and aromatic vanilla.
Matthew Tomkinson was always destined for great things. Starting his career in 1998 at a vegetarian restaurant in Cheshire, Tomkinson went on to win the prestigious Roux Scholarship in 2005 (at 29).
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